Jamie Oliver Twice Baked Cheese Soufflé

Let me tell you—this dish surprised me. The Jamie Oliver Twice Baked Cheese Soufflé isn’t something you just throw together on a weeknight unless you’re feeling kind of bold. It’s light in the center, almost cloud-like, but with that golden, bubbling crown from the second bake that just begs to be cracked into. I made it because I needed a win that day. Something soft. Something cheesy. Something that smelled like comfort. Inspired by Jamie Oliver, sure. But this version felt personal.

Ingredients You’ll Need

Soufflé base:

• 4 tablespoons of unsalted butter About
• 100 grams of finely chopped leeks (use the pale part, not the green tops)
• 1/3 cup plain flour (that’s around 40 grams)
• A cup of milk (240 ml, full-fat if you’ve got it)
• 100 grams of cheese—whatever melts and makes you happy (Gruyère was my pick)
• 3 large eggs, yolks and whites separated Salt.
• Pepper. Just a pinch of each

For the second round:

• 300 ml cream (yes, the real stuff)
• 30 grams of grated cheese
• A little more salt and pepper

How I Made This Jamie Oliver Twice Baked Cheese Soufflé

1. Getting Started: Preheat the oven. 180°C. (That’s 350°F if you’re using Fahrenheit.) Butter your ramekins like you mean it. I mean, really coat them. These little guys will stick if you don’t.
2. Leeks in butter—always a good start: Melt a couple tablespoons of butter in a saucepan, toss in those leeks, and stir until they go translucent and soft. Not brown. Just softened, mellow, fragrant. Set them aside before they turn.
3. Make your roux, but don’t rush it: Same pan. Add the rest of the butter, then the flour. Stir it around until it looks like a paste that might ruin your spoon. Keep going. Slowly splash in some milk—just a little—and whisk like you’re in a cooking competition. Once it’s smooth, add the rest. You’ll know when it’s right: it thickens, it glistens. Turn off the heat.
4. Now we add the magic: Drop in your cheese. Stir. Let it melt. Add the leeks back in. It’s starting to look like something you’d want to eat. Let it cool for a minute—too hot and it’ll scramble the egg yolks. Once it’s not steaming anymore, stir in the yolks. Add salt and pepper.
5. Egg whites. Be gentle: Beat the whites until they hold up when you pull the whisk. Then fold a spoonful into the cheese stuff to loosen it up. After that, fold the rest in like you’re hiding something precious. It’s okay if you see streaks.
6. Into the oven: Spoon the mix into the ramekins, leaving a bit of space at the top. Don’t overthink it. Place them in a bigger dish, fill that dish halfway with boiling water. Carefully slide it into the oven. Bake for 20 minutes. They’ll rise, and you’ll panic about opening the door—don’t. Just wait.
7. The second bake—what makes it outrageous: Let them cool a bit. Run a knife around the edge like you’re freeing a cake. Flip them out, gently. Put them in a baking dish. Pour cream over each, then sprinkle cheese like you’re dusting snow. A little salt, a touch of pepper. Bake again. 15 minutes. Maybe a little longer if you like things crispy at the edges.

Serve hot. Don’t wait. The center will be soft, almost trembling. The top, crusted and browned. It smells like winter.

Why I Keep Coming Back To This

I made these on a Saturday night with a storm rolling in. The wind was hitting the windows. We sat on the sofa, forks in hand, eating straight from the plates because who needs manners when food’s this good? There’s something in the contrast—the lightness and the richness together. It feels special. Feels like you tried.

Tips (From My Mistakes)

• Use a cheese that tastes like something.
• Mild cheddar won’t cut it. Don’t under-whip the whites. But also—don’t kill them.
• Peaks, not concrete. Water bath is non-negotiable.
• Skipping it gives you rubbery bottoms.
• Reheat in the oven, never the microwave if you can help it.
• Don’t bother making this if you’re in a rush. Let it be a moment.

How To Store It—Real Talk

• Room Temp: Maybe an hour. Max. This isn’t a leave-it-out-and-snack-all-day dish.
• Fridge: Yes. Stack them in a container once they’re cool. They’ll keep for about 3 days. But I wouldn’t wait that long.
• Freezer: Sure, if you’re the freezing type. Wrap them tight. Like, properly. Then into a freezer bag. Two months tops. Thaw slowly in the fridge.
• Reheat: Oven first: 180°C, covered with foil, 10-15 minutes. Or go rogue with the air fryer. 150°C for a few minutes—keep watch. They brown fast.

Questions You Might Actually Ask

Do I have to use Gruyère?
No. But don’t skimp. Use something that melts beautifully and has some bite.

What ramekin size are we talking?
150 to 200 ml. You want rise, not overflow.

Can I make them in advance?
Yup. Do the first bake earlier. Chill. Second bake when you’re ready to wow someone.

How do I know when they’re done?
Golden tops. A little jiggle in the center. They should wobble like a well-set pudding.

Mine didn’t rise. Why?
Egg whites probably weren’t whipped enough. Or you stirred too much. It happens. Try again.

Quick Nutrition (ish)

• Calories: around 489
• Carbs: 18g
• Protein: 15g
• Fat: 38g
• Sugar: 9g
• Sodium: 411mg

Try More Recipe:

• Jamie Oliver Dan Dan Noodles
• Jamie Oliver Minced Beef Wellington
• Jamie Oliver Mars Bar Cake Recipe