Twice Baked Cheese Soufflés might sound fancy, but they are actually wonderfully straight forward to make!
And the best part of they can be made ahead of time! You can prepare them earlier in the day, or even weeks ahead and freeze them. Making them a perfect low-stress option for entertaining. I bet you never thought a soufflé could be described as low stress!!!
These soufflés are rich, cheesy and light all at once, giving you that lovely contrast between indulgent flavor and airy texture. Because they are baked twice they are surprisingly forgiving, so you don't have to worry about them sinking.
Whether you serve than as an elegant starter at a dinner party or as part of a special weekend brunch, they are sure to impress. Pair them with a simple green salad or some crusty bread and you've got a dish that feels restaurant worthy but is totally doable at home. (P.S a glass of bubbles is always a great addition too!)
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Butter: I use salted butter for this recipe, as that is what I always have in the fridge. But you can use unsalted if that is all you have available.
Milk: I have tried this recipe with full-fat milk and half-fat milk. Both work and there isn't that much difference in taste or texture.
Shredded Cheese: The classic cheese to use in a soufflé is gruyere. But there are plenty of other options. I have a whole section below on picking your cheese. And a handy table at the end of the post.
Eggs: Large, room temperature eggs are best here. But if your eggs are refrigerated, don't worry. Get them out and separate the whites and the yolks before you start cooking. This way they have a chance to warm up a bit.
Nutmeg: This adds a little something to the cheese soufflés that is hard to pinpoint. But feel free to leave it out or replace it with a bit of mustard powder.
Cream: I prefer to use whipping cream or heavy cream in this recipe because anything with a lower fat content tend to become very thin and water when cooked.
Cheese Ideas for Twice Baked Soufflés
Cheese really is the star of this dish, so it is worth picking one you love. Gruyère is the classic choice, but there are plenty of other cheeses that work beautifully too. Some are more budget-friendly, some are a little unusual and each brings its own cheesy personality to the dish.
Gruyère: The classic choice. It melts beautifully, has a lovely nutty flavor and gives a rich but not overpowering taste. It is a little on the pricy side, which is why it is often saved for special occasions.
Mature Cheddar: A great budget-friendly alternative that still packs plenty of flavor. Go for a sharp, mature cheddar so you get that cheese punch without needing to add extra cheese, which can make your soufflé oily.
Parmesan (or Grana Padano): While you wouldn't want to use it as the only cheese in your soufflé, as it doesn't melt as smoothly, adding a small amount to your main cheese adds savoury depth to the dish. This is a great idea if you want a stronger flavor but don't have the budget for Gruyère.
Emmental: A Swiss cheese that melts well and has a milder flavor than Gruyère. It is easier to find and cheaper, making it a good swap if want something similar but don't want to spend too much.
Fontina: Buttery, nutty, and super melty This one offers a gorgeous texture and flavor, making it a great option if you want to offer guests something a but different.
Comte: Similar to Gruyère but with a slight sweeter taste. It is often cheaper sold in big wedges from the deli counter of larger grocery stores.
Jarlsberg: Mild, nutty, and creamy. It is less intense that Gruyère but still gives a lovely rounded flavor and it is often more affordable.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Please please please grate your own cheese for this recipe. It is worth it! And pre-grated cheese will affect the rise of your soufflé.
- Take time to really grease the ramekins. This helps the soufflé rice evenly and stops it sticking.
- The recipe makes 4 large soufflés or 6 smaller ones. Large ramekins are 1½ cup/357ml and small ramekins are ¾ cup/180ml.
- When you are cooking the butter and flour mixture, bubble it gently for at least 2-3 minutes. The oven temperature and quick cooking don't get rid of the raw flour taste so we need to cook it out before we bake.
- When folding the fluffy egg whites into the cheesy mixture, use a metal spoon or spatula. This limits the amount of air that you knock out of the whites. You want to use a folding motion rather than a whisking motion.
- You don't want to overmix. It is perfect when there are streaks of white throughout the yellow cheesy mixture.
- If you try a different cheese to the ones I've suggested (which I totally encourage, as it is your meal), then you want one that doesn't give off too much oil when melted.
- After the first bake, let the soufflés cool in the water bath until you can safely lift them out. Then allow them to cool for a further 30-45 minutes before turning them out of the ramekins.
- To turn them out, carefully run a table knife around the edge of soufflés and gently tip them into the palm of your hand. Then place them onto a plate, lightly over with plastic wrap and refrigerate for up to 24 hours. Or at this point you can freeze them. (see below)
- For the second bake you can ether cook all the soufflés together in one dish, or if you have enough space in your oven, cook them in individual dishes. There are pictures of both in this post. I like both methods. Using one dish makes it much easier to serve kids as there is no hot dish in front of them, but individual dishes means everyone gets your own personal pool of cheesy cream to dip their bread into.
To Freeze Soufflés
You can freeze the soufflés for up to 2 months. Once cooked and tipped out of the ramekin, individually wrap each soufflé tightly with plastic wrap. Place in a container or ziplock bag and freeze. Defrost thoroughly before cooking. Don't use a microwave to defrost them as it makes them chewy and tough. Once defrosted you can continue on with the second bake stage.
Why Is This Recipe Special?
I honestly love this recipe so much and I really hope you do too. Soufflé has such a wonderful texture and this twice baked method makes them so much easier. I first made this recipe as part of a Christmas menu back in 2019 and it has been a regular on special occasion menus ever since. I love them for so many reasons:
- They can be made ahead of time.
- They are fancy and impressive.
- They are so light, fluffy and delicious.
- You can use any cheese you love, or a mixture of cheeses.
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Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Sauté some finely chopped onions, leeks or shallot with the butter before you add the flour.
- Add some strips of roasted red pepper to the cheesy mixture.
- Add fresh germs like chives, thyme, rosemary or tarragon to the mixture.
- Add finely diced ham, bacon or smoked salmon to the mixture. Or add then to the cream when you pour it around the soufflés before the second bake.
FAQ's
These are some of the questions my testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
Absolutely! Bake them the first time, let them cool completely, then store them in the fridge in an airtight container or cover with plastic wrap.
Yes! After the first bake and cooking, war them individually in plastic wrap and pop them in the freezer. they will keep for 2 months.
I love Gruyère or Comté. But they are bother harder to find and quite expensive. For more everyday I use Jarlsberg as I love the creamy nutty flavor.
Baking them twice gives them extra structure and stability, meaning they are more forgiving than a traditional soufflé. The first bake sets the soufflé and the second bake gives them stability and helps them puff up again.
Yes! You can bake the mixture in greased muffin tins, or in a larger ovenproof dish to serve spoonful at the table.
For the best texture, serve soon after the second bake while they are still puffed and golden. But the timing is less critical than with a traditional soufflé that deflates within seconds.
Absolutely! More soufflés means more happy people (and maybe a couple of leftovers for breakfast). Just make sure you have enough oven space and ramekins!
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Cheese Soufflés
These are wonderfully versatile and can be dressed up or down depending on the occasion. For a light meal, serve them along side a simple green salad. I like them with a peppery rocket salad or mixed baby leaves with a bright lemon vinaigrette.
For a comforting and more indulgent meal, pair the soufflés with warm crusty bread for soaking up any creamy cheesy bits.
If you are serving these as part of a brunch, add smoked salmon and a sprinkle of fresh herbs like dill or chives. Or along side some crispy maple bacon!
What to drink with Cheese Soufflés
There is a lot of choice when it comes to what to drink with your soufflé. Most of it depends on the type of cheese you picked.
If you went with the classic Gruyère, Comté or a sharp mature Cheddar, then an oaked Chardonnay is perfect. Or a glass of Champagne.
For lighter, milder cheeses like Emmental or Jarlsberg, you can still add a Chardonnay, but they also work beautifully with crisp and refreshing whites such as a Riesling, Chenin Blanc, or Sauvignon Blanc.
Or for something a bit different, you can pair the soufflé with a sweet wine like a Cane Cut Riesling or Sauternes, or even a fortified wine like an Oloroso Sherry.
If you are serving these as part of a brunch, then a Mimosa or a glass of fresh apple juice would be perfect.
Enjoy x
If you try these Twice Baked Cheese Soufflés, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Twice Baked Cheese Soufflés
Ingredients
For the soufflé
- 4 tablespoons butter (Note 1)
- ⅓ cup plain all-purpose flour
- 1 cup milk (Note 2)
- 3 egg whites
- 3 egg yolks
- 1 cup shredded cheese (Note 3)
- ½ teaspoon salt
- ¼ teaspoon pepper
- pinch nutmeg
For greasing
- 1½ tablespoons butter softened
To finish
- 1 cup heavy whipping cream
- ½ cup shredded cheese (Note 1)
Instructions
- Preheat the oven to 180ºC/350ºF.
- Use the softened butter to generously grease 4/6 ramekins. Set them aside in the refrigerator while you make the soufflé. (Note 4)1½ tablespoons butter
- Melt the butter in a saucepan over medium-low heat. Once melted, add the flour and stir into the butter. Cook for 2-3 minutes until the mixture smells like freshly baked cookies.4 tablespoons butter⅓ cup plain all-purpose flour
- Remove the pan from the heat, and gradually whisk in the milk until smooth. Return the pan to the heat and cook for 2 minutes until very thick and smooth.1 cup milk
- Remove the pan from the heat and set aside to cool for 5-10 minutes.
- While the mixture is cooling, beat the egg whites until stiff peaks form.3 egg whites
- Add the cheese, egg yolks, salt, pepper, and nutmeg to the sauce. Then, using a metal spoon, add one large spoonful of the egg whites and mix together vigorously. (Note 5)1 cup shredded cheese3 egg yolks½ teaspoon salt¼ teaspoon pepperpinch nutmeg
- Gently tip the cheese mixture into the egg whites and use the metal spoon to fold them together. They don't need to be fully mixed. Streaks of white and yellow are fine.
- Spoon the mixture into the greased ramekins, using the metal spoon to smooth the tops lightly.
- Place the ramekins into a deep roasting/baking dish and carefully pour boiling/very hot water into the dish until it comes about halfway up the sides of the ramekins.
- Bake in the oven for 20 minutes, until puffed and golden.
- Remove the roasting dish from the oven and let everything cool slightly. As soon as you can touch the ramekins, remove them from the water bath and let the souffles cool in the ramekins for at least 20 minutes. They will sink and look very sad at this point - don't stress! The magic happens in the second bake.
- Carefully run a table knife around the edge of each ramekin and gently tip the souffles into the palm of your hand.
- If you are cooking them later the same day, place them on a plate (or the final serving dish), lightly cover with plastic wrap, and refrigerate until needed. Or wrap them individually in plastic wrap and freeze until needed.
Second Bake
- Preheat the oven to 200ºC/450ºF.
- Place the souffles into an ovenproof dish(s). (Note 6)
- Pour the cream around the souffles, then sprinkle the cheese over the cream and a little on top of each souffle.1 cup heavy whipping cream½ cup shredded cheese
- Bake for 10-12 minutes until the soufflé is puffed up and the cream is gently bubbling.
- Serve immediately.
Notes
- I use salted butter for this recipe, as that is what we always have in the refrigerator. But you can use unsalted butter if that is all you have available.
- I have tried this recipe with full-fat milk and half-fat milk. Both work, and there isn't that much difference in taste or texture.
- The classic cheese to use in a soufflé is Gruyère. But there are plenty of other options. Check out the table below or the bulk of the post for more options.
- The recipe will make 4 large soufflés or 6 smaller ones. Large ramekins are 1½ cups/375ml, and small ramekins are ¾ cup/180ml.
- Adding a small amount of the egg whites to the mixture helps to loosen the mix, making the rest of the egg whites easier to incorporate. The first addition can be done vigorously, but when mixing in the remaining egg whites, do it gently with a folding action. A metal spoon is best for this.
- For the second bake, you can either cook all the soufflés together in one dish or, if you have enough space in your oven, cook them in individual dishes. There are pictures of both in this post. I like both methods. Using one dish makes it much easier to remove from the oven and serve straight away, but individual dishes mean everyone gets their own personal pool of the cheesy cream to dip their bread into. So go with what works for you.
- If you go with individual dishes, remind everyone that they will be hot! If I am serving the kids, I usually cook the soufflés in one dish, place it in the center of the table, and serve them each a soufflés onto their plates, so they don't have the hot dish right in front of them. Because no matter how many times I say, "the dish is hot", someone will touch it. Either because they forgot or because they want to see "How hot?!" Kids! 🤷🏻♀️
Nutrition
Nutrition is per serving
Picking your cheese
| Cheese | Flavour Profile | Melt Quality | Budget Level | Best For |
|---|---|---|---|---|
| Gruyère | Nutty, slightly sweet, rich | Excellent | $$$ | Classic soufflé flavour and texture |
| Mature Cheddar | Tangy, sharp, bold | Very good | $ | Budget friendly option with big flavour |
| Parmesan / Grana Padano | Salty, savoury, umami | Good (when combined with another cheese) | $$ | Adding depth to milder cheeses |
| Emmental | Mild, nutty, slightly sweet | Excellent | $$ | A lighter, more affordable Gruyère alternative |
| Fontina | Buttery, nutty, earthy | Excellent | $$ | Creamy texture with a unique twist |
| Comté | Sweet, complex, nutty | Excellent | $$$ | Special occasions with a flavour boost |
| Blue Cheese (Stilton, Gorgonzola) | Earthy, tangy, bold | Good (when blended) | $$-$$$ | Adventurous for flavour packed soufflés |
| Jarlsberg | Mild, creamy, slightly nutty | Very good | $-$$ | Everyday soufflés with a gentle flavour |
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