Twice Baked Cheese Souffles

By jjadin

Haven't made yet.

Ingredients

• 1 cup milk
• 3 black peppercorns
• 1 onion, cut in half and studded with two cloves
• 1 bay leaf
• 1/4 cup butter
• 1/4 cup self-rising flour
• 2 eggs separated
• 1 cup grated Gruyere cheese
• 1 cup whipping cream
• 1/2 cup finely grated parmesan cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350F. Lightly grease four 1/2 cup ramekins. Place the milk, peppercorns, onion, and bay leaf in a saucepan and heat until almost boiling. Remove from the heat and allow to infuse for 10 minutes. Strain.

Melt the butter in a saucepan, add the flour, and cook over medium heat for 1 minute. Remove from heat and stir in the infused milk, then return to the heat and stir until the mixture thickens. Simmer for 1 minute.

Transfer the mixture to a bowl and add the egg yolks and Gruyere cheese. Beat the egg whites until soft peaks form, then gently fold into the cheese sauce. Divide the mixture between the ramekins and place in a baking pan half-filled with hot water. Bake for 15 minutes. Remove from the baking pan, cool, and refrigerate. Preheat the oven to 400F. Remove the souffles from the ramekins and place onto ovenproof plates. Pour the cream over the top and sprinkle with Parmesan. Bake for 20 minutes, or until puffed and golden.