Twice Baked Souffle

Course Appetizer
Prep Time 10 minutes
Total Time 25 minutes
Servings 8
Author stormgrayson


  • 3/4 Pint Whole Milk
  • 1 Slice Onion
  • 3 Ounces Butter
  • 3 Ounces Flour
  • 1 Round Teaspoon Dry English Mustard
  • 4 Ounces Strong Cheddar Cheese Grated
  • 7 Medium Eggs Separated


  • Butter the inside of 8 Teacups. Infuse the mil with the onion slice. Melt butter then stir in flour and mustard, add the milk (remove onion slice first) whisk until smooth and thick. Add the cheese. Bring to the boil stirring all the time. Remove from heat and add egg yolks, whisk together to stop the eggs becoming scrambled. Check seasoning. Whisk the egg whites (to a loose Meringue ) and fold into the mixture. Fill the cups to the top and place in a roasting tin filled with boiling water reaching up to a third of the cups. Bake at Gas 6 for 12-15 minutes until golden brown. Allow to sink and cool. Put into buttered oven proof dish top side down. Coat with cream, sprinkle with cheese and bake at Gas 6 for 12 minutes until risen and brown on top. Can be stored in the fridge for 4 days. Serve straight from the oven.