Description
This Twice Baked Make Ahead Cheese Soufflé is a deliciously light and airy French-inspired dish, perfect for breakfast, brunch, or a light meal. Made with a creamy leek and cheese base folded with fluffy egg whites and baked to a golden puff, these soufflés can be prepared ahead, frozen, and reheated for convenience without losing their delicate texture.
Ingredients
Scale
Base Ingredients
- 60 g / 2 oz / 4 tbsp unsalted butter
- 1 cup finely chopped leeks or scallions/shallots (white part only)
- 1/3 cup (40 g / 1.5 oz) plain all purpose flour (unsifted)
- 1 cup milk
- 1 cup grated good melting cheese (such as Gruyère or Emmental)
- 3 eggs, separated
- Pinch of salt and pepper
- 1 1/4 cups cream (unwhipped)
- 4 tbsp grated cheese (for topping)
- Pinch of salt and pepper (for seasoning)
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 180°C (350°F). Grease four large ramekins or six small ones thoroughly to prevent sticking.
- Boil Water: Boil plenty of water in a kettle, which will be used later for a water bath during baking.
- Cook Leeks: Melt half of the butter (2 tbsp) in a medium saucepan over medium heat. Add the finely chopped leeks and cook for a couple of minutes until softened. Remove the leeks from the pan and place them in a bowl.
- Make Roux: In the same pan, melt the remaining butter. Add the flour and stir continuously for a couple of minutes to cook out the raw taste.
- Add Milk and Thicken: Whisk in 1/4 of the milk into the roux to form a thick paste, then gradually add the remaining milk while whisking constantly over medium heat. Continue whisking until the mixture thickens to a thick pouring cream consistency. Remove from heat.
- Combine Cheese and Leeks: Stir in the grated cheese and cooked leeks into the sauce. The cheese does not need to fully melt. Let the mixture cool slightly for about 5 minutes.
- Add Egg Yolks and Season: Add the egg yolks, salt, and pepper to the cooled mixture and stir well to combine.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form.
- Fold Egg Whites In: Fold a spoonful of the beaten egg whites into the cheese mixture to lighten it. Then gently fold the rest of the egg whites in, being careful not to overmix – leave slight streaks of white and yellow visible to retain airiness.
- Fill Ramekins and Prepare Water Bath: Spoon the soufflé mixture evenly into the prepared ramekins and smooth the tops. Place the ramekins in a baking dish, then carefully pour the boiling water around them until it reaches halfway up the sides of the ramekins.
- Bake: Bake in the preheated oven for about 20 minutes or until the soufflés have puffed up and are golden on top.
- Remove and Rest: Take the soufflés out of the oven and leave them in the ramekins for a couple of minutes. Run a small knife around the edges to loosen, then carefully turn them out onto plates. Note that they will deflate a bit as they cool.
- Freeze for Later Use: Once completely cooled, cover each soufflé with cling wrap and freeze. To reheat, defrost completely in the refrigerator overnight (do not use a microwave for defrosting).
Notes
- Use a good quality melting cheese like Gruyère, Emmental, or a mature cheddar for best flavor and texture.
- Ramekin size affects yield; four larger ramekins serve 4, six smaller ramekins serve 6 portions.
- Folding the egg whites gently is crucial to maintain the soufflé’s light texture.
- The water bath (bain-marie) prevents the soufflé from cracking and ensures even, gentle cooking.
- Allow soufflés to cool completely before freezing to maintain texture when reheated.
- Defrost overnight in the fridge, and reheat gently in an oven to preserve the puffiness and texture.
- Do not overmix the batter once egg whites are added to keep the dish airy.
