# Twice Baked Cheese Soufflé

Light, fluffy, and deeply cheesy, this soufflé is baked twice for maximum puff with a bubbling golden cream finish.

- Servings: 4 servings
- Cuisine: French
- Language: en

## Ingredients

- 50 g butter
- 2 tbsp butter
- 50 g plain flour
- 300 ml full cream milk
- 1/2 tsp nutmeg
- 130 g gruyère, grated
- 2 tbsp parmesan, finely grated
- 4 large egg, separated
- 100 ml double cream
- 60 g cheddar, grated
- 1 tbsp fresh parsley

## Instructions

1. Make a béchamel: melt butter, stir in flour, whisk in milk until thick. Add nutmeg, cheese, salt & pepper. Cool completely.
2. Preheat oven to 180°C fan. Butter 4 x 300ml ramekins and coat with parmesan.
3. Beat egg whites to soft peaks. Fold yolks into béchamel, then gently fold in whites.
4. Fill ramekins, run your finger around the rim, bake 25 mins. Do NOT open the oven.
5. Once cooled, flip soufflés into small gratin dishes. Pour cream over, top with cheddar, bake 10-15 mins until golden and bubbling.
6. Finish with parsley, salt & pepper. Serve immediately with a green salad

## Tips

- Gruyère can be substituted with emmental.
- Make ahead tip: store them flipped in a gratin dish in the fridge, topped with cream and cheddar, ready for the second bake whenever you need them.
- Serve immediately with a green salad.

## Source

- Original video: https://www.tiktok.com/t/ZTDuNgs9G/
- Creator: tastyfeedsdaily
- Recipe page: https://www.cliprecipe.com/recipe/a53e8e03-13c8-49aa-a08e-39d6d7b26d28
- Extracted: 2026-08-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt