Twice-baked soufflés with Gruyère and cheddar

Name: Twice-baked soufflés with Gruyère and cheddar
Cuisine: European, Mediterranean, French
Ingredients: 40g unsalted butter, plus extra for greasing; 290ml whole milk; ¼ onion; Pinch freshly grated nutmeg; 40g plain flour; Pinch English mustard powder; Pinch cayenne pepper; 50g extra-mature cheddar, grated, plus extra to sprinkle (see tips); 70g gruyère, grated, plus extra to sprinkle (see tips); 4 medium free-range eggs (see tips), separated; 200ml double cream; 6 x 175ml ramekins or metal pudding moulds; Large metal spoon or balloon whisk; Deep roasting tin

Instructions

Soufflés are among the kitchen’s greatest challenges. Try our soufflé recipe (and memorise our tips for success) for a method that will work every time.

Updated at: Thu, 21 Nov 2024 11:49:27 GMT