Jamie Oliver Twice Baked Cheese Soufflé is made with unsalted butter, leeks, all-purpose flour, milk, good melting cheese, and eggs. This luxurious Cheese Soufflé recipe creates a tasty appetizer that takes about an hour to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Twice Baked Cheese Soufflé Recipe:
- Looks Great: When you serve these soufflés, they look very fancy and are sure to impress your friends and family.
- Tastes Amazing: The soufflés are super creamy and cheesy. Every bite is rich and delicious, which makes them feel very special.
- Choose Your Cheese: You can use different kinds of cheese that melt well, like cheddar or Gruyère. This lets you change the taste each time you make them.
- Make Them Ahead of Time: You can make these soufflés ahead of time and just bake them a second time before you need to serve them. This is great when you have guests and want to be ready without last-minute stress.
- Learn New Cooking Skills: This recipe teaches you some cool cooking skills, like making a smooth sauce with flour and butter and getting egg whites just right. It’s a fun way to get better at cooking while making something awesome.
🧈 Jamie Oliver Twice Baked Cheese Soufflé Ingredients
- 4 tablespoons (60 g) unsalted butter
- 1 cup (about 100 g) finely chopped leeks (white part only)
- 1/3 cup (40 g) plain all-purpose flour
- 1 cup (240 ml) milk
- 1 cup (100 g) grated cheese suitable for melting, such as cheddar or Gruyère
- 3 large eggs, yolks, and whites separated
- Pinch of salt and pepper
For the Second Bake:
- 1 1/4 cups (300 ml) cream
- 4 tablespoons (30 g) grated cheese
- Pinch of salt and pepper
🥮 How To Make Jamie Oliver Twice Baked Cheese Soufflé
- Prepare the Oven and Ramekins: First, preheat your oven to 350°F (180°C). Grease four to six small ramekins thoroughly to prevent sticking.
- Cook the Leeks: In a medium pot over medium heat, melt two tablespoons of butter. Add the leeks and sauté until soft, then remove them from the pot and set aside.
- Make the Roux: In the same pot, add the remaining butter and stir in the flour. Cook for a few minutes to form a thick paste. Gradually add a quarter of the milk, stirring constantly, then slowly incorporate the remaining milk until the sauce thickens.
- Add Cheese and Egg Yolks: Remove the pot from heat. Stir in the grated cheese and cooked leeks. Allow the mixture to cool slightly, then stir in the egg yolks, salt, and pepper.
- Prepare Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Fold a spoonful of the whites into the cheese mixture to lighten it, then carefully fold in the remaining whites, avoiding overmixing.
- Bake the Soufflés: Fill the prepared ramekins with the mixture, smoothing the tops. Place them in a larger baking dish and add boiling water halfway up the sides of the ramekins. Bake for 20 minutes until puffed and golden.
- Second Bake: After cooling slightly, run a knife around each soufflé to loosen it, then remove from the ramekins. Place the soufflés back into the baking dish, pour cream over each, and sprinkle with additional cheese. Season with salt and pepper, and bake for another 15 minutes until golden.
- Serve: Serve the soufflés hot, directly after the second bake. Enjoy this luxurious and fluffy dish as a delightful starter or a light main course.
💭 Recipe Tips:
- Grease the Ramekins Well: Make sure to grease the small bowls (ramekins) well with butter. This helps the soufflé come out easily after it’s baked.
- Make a Good Roux: The roux (butter and flour mixture) should be cooked until it’s thick and smooth. Add the milk slowly to avoid any lumps. This makes the base of the soufflé creamy and smooth.
- Whip the Egg Whites Right: Beat the egg whites until they are stiff. Be careful not to mix them too much when adding them to the cheese mixture. This helps the soufflé puff up nicely.
- Use a Water Bath: Put the ramekins in a baking dish and fill it with hot water up to the middle of the ramekins. This helps the soufflé cook evenly and stay moist.
- Watch the Oven: Use an oven thermometer to check the temperature. Make sure you bake the soufflé for just the right amount of time. This is important to make sure it rises well and has the right texture.
🥗 What To Serve With Twice-Baked Cheese Soufflé?
Twice Baked Cheese Soufflé goes great with a fresh salad, cooked asparagus, garlic bread, or tomatoes roasted in the oven. You can also serve it with cooked spinach, sweet caramelized onions, a simple tomato soup, or peas with butter for a tasty meal.
🎚 How To Store Leftovers Twice Baked Cheese Soufflé?
- Refrigerate: Keep the soufflés in a sealed container in the fridge for up to 3 days.
- Freeze: Wrap each soufflé well with plastic wrap, put them in a freezer bag, and freeze for up to 2 months. Make sure the thaw the frozen souffle in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Twice Baked Cheese Soufflé?
- In The Oven: Preheat the oven to 350°F (180°C). Place the soufflés on a baking sheet, cover with foil to prevent drying out, and heat for about 10-15 minutes or until heated through.
- In The Microwave: Place a single soufflé on a microwave-safe plate and heat on high for 1-2 minutes or until hot.
- In The Air Fryer: Warm up the air fryer to 300°F (150°C). Put the soufflé in the basket and heat it for about 4-5 minutes until it’s nice and warm. Keep an eye on it so it doesn’t get too brown.
FAQ’S
Can I Use Any Type Of Cheese For This Recipe?
It’s best to use a good melting cheese like cheddar, Gruyère, or Fontina for this recipe, as these cheeses blend well and add the right texture and flavor.
What Size Ramekins Should I Use?
You can use ramekins that hold about 150-200 ml (5-7 ounces) for the best results. This size ensures the soufflés have enough space to rise without overflowing.
Can I Prepare The Soufflé Mixture Ahead Of Time?
Yes, you can prepare the mixture and fill the ramekins a day ahead. Store them covered in the refrigerator and bake them when ready.
How Do I Know When The Soufflés Are Done Baking?
The soufflés are done when they have risen and the tops are golden brown. They should still jiggle slightly in the center when moved.
What Should I Do If My Soufflés Don’t Rise?
Make sure the egg whites are beaten to stiff peaks and gently folded into the mixture to keep the air intact. Also, avoid opening the oven door during the first 15 minutes of baking.
How Full Should I Fill The Ramekins?
Fill them about three-quarters full to allow room for the soufflés to rise without spilling over.
What Is The Best Way To Remove The Soufflés From The Ramekins?
Run a knife along the edges to loosen them, then gently invert onto a plate or bake directly for the second bake.
More Jamie Oliver Recipe:
Jamie Oliver Twice Baked Cheese Soufflé Nutrition Fact
- Calories: 489cal
- Carbohydrates: 18.4g
- Protein: 14.8g
- Fat: 38.1g
- Saturated Fat: 22.6g
- Cholesterol: 238mg
- Sodium: 411mg
- Potassium: 191mg
- Fiber: 0.9g
- Sugar: 8.8g
- Calcium: 420mg
- Iron: 1.6mg
Jamie Oliver Twice Baked Cheese Soufflé
Description
Jamie Oliver Twice Baked Cheese Soufflé is made with unsalted butter, leeks, all-purpose flour, milk, good melting cheese, and eggs. This luxurious Cheese Soufflé recipe creates a tasty appetizer that takes about an hour to prepare and can serve up to 6 people.
Ingredients
For The Second Bake:
Instructions
- Prepare the Oven and Ramekins: First, preheat your oven to 350°F (180°C). Grease four to six small ramekins thoroughly to prevent sticking.
- Cook the Leeks: In a medium pot over medium heat, melt two tablespoons of butter. Add the leeks and sauté until soft, then remove them from the pot and set aside.
- Make the Roux: In the same pot, add the remaining butter and stir in the flour. Cook for a few minutes to form a thick paste. Gradually add a quarter of the milk, stirring constantly, then slowly incorporate the remaining milk until the sauce thickens.
- Add Cheese and Egg Yolks: Remove the pot from heat. Stir in the grated cheese and cooked leeks. Allow the mixture to cool slightly, then stir in the egg yolks, salt, and pepper.
- Prepare Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Fold a spoonful of the whites into the cheese mixture to lighten it, then carefully fold in the remaining whites, avoiding overmixing.
- Bake the Soufflés: Fill the prepared ramekins with the mixture, smoothing the tops. Place them in a larger baking dish and add boiling water halfway up the sides of the ramekins. Bake for 20 minutes until puffed and golden.
- Second Bake: After cooling slightly, run a knife around each soufflé to loosen it, then remove from the ramekins. Place the soufflés back into the baking dish, pour cream over each, and sprinkle with additional cheese. Season with salt and pepper, and bake for another 15 minutes until golden.
- Serve: Serve the soufflés hot, directly after the second bake. Enjoy this luxurious and fluffy dish as a delightful starter or a light main course.
Notes
- Grease the Ramekins Well: Make sure to grease the small bowls (ramekins) well with butter. This helps the soufflé come out easily after it’s baked.
- Make a Good Roux: The roux (butter and flour mixture) should be cooked until it’s thick and smooth. Add the milk slowly to avoid any lumps. This makes the base of the soufflé creamy and smooth.
- Whip the Egg Whites Right: Beat the egg whites until they are stiff. Be careful not to mix them too much when adding them to the cheese mixture. This helps the soufflé puff up nicely.
- Use a Water Bath: Put the ramekins in a baking dish and fill it with hot water up to the middle of the ramekins. This helps the soufflé cook evenly and stay moist.
- Watch the Oven: Use an oven thermometer to check the temperature. Make sure you bake the soufflé for just the right amount of time. This is important to make sure it rises well and has the right texture.
Jamie Oliver Twice Baked Cheese Soufflé
check out line 7…do you mean “add egg yolks” ? ( surely not the whites?)
Hi Harv,
You’re absolutely right, it should indeed say “add egg yolks” in that step. Thanks for catching that mistake! We’ve updated the recipe accordingly. Your keen eye helps us keep our recipes accurate and reliable.
Cheers,