Print Options

Back to Twice-Baked Cheese Souffles >

Include these items:

Taste of Home Logo

Twice-Baked Cheese Souffles

 Twice-Baked Cheese Souffles
You'll easily impress guests with these individual cheese souffles from our home economists. Partially bake and refrigerate them early in the morning. Then simply sprinkle with cheese and finish baking when ready to eat.
4 ServingsPrep: 1 hour + chilling Bake: 15 min.

Ingredients

  • 3 tablespoons butter
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 cups plus 2 tablespoons milk
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 3 eggs, separated

Directions

  • In a large saucepan, melt butter. Stir in flour until smooth.
  • Gradually add milk, onion powder, salt, nutmeg and pepper. Bring to
  • a boil; cook and stir for 2 minutes or until thickened. Reduce heat;
  • add 1 cup cheese and stir until melted. Remove from the heat; set
  • aside.
  • In a small bowl, beat egg yolks until thick and lemon-colored, about
  • 3 minutes. Stir in 1/3 cup hot cheese sauce. Return all to the pan;
  • cook and stir for 1-2 minutes. Cool completely.
  • In large bowl, beat egg whites on high speed until stiff peaks form.
  • Gently fold into cooled cheese mixture. Pour into ungreased 1-cup
  • souffle dishes or custard cups. Place in a shallow baking pan. Add 1
  • in. of hot water to pan.

2 of 2

Twice-Baked Cheese Souffles (continued)

Directions (continued)

  • Bake, uncovered, at 325° for 20 minutes. Remove custard cups to
  • wire racks to cool. Cover and refrigerate for up to 4 hours.
  • Remove from the refrigerator 30 minutes before baking. Uncover;
  • sprinkle with remaining cheese.
  • Bake at 425° for 15-20 minutes or until puffed and golden brown.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 440 calories, 33 g fat (21 g saturated fat), 260 mg cholesterol, 685 mg sodium, 15 g carbohydrate, trace fiber, 22 g protein.