- 425ml milk
- 300ml cream
- 6 eggs separated
- 30g onion chopped
- pinch nutmeg
- 85g butter
- 85g flour (plain)
- 225g cheese (I use mrs kirkhams lancashire)
Twice baked cheese souffle
Rick Kirby
22nd November 2010
Twice baked cheese souffle
A good cheese souffle recipe that i always use.
Ingredients
Method
Method
Pre-heat oven to 170 degrees, and pre-heat a bain marie with it.
Butter and crumb
Infuse nutmeg and onion to milk and cream.
Make roux with butter and flour, cook out.
Pass milk mix, and add to roux.
Cook out, and then add cheese until melted.
Add egg yolks and mustard.
Whip egg whites and gently fold into rest of mix.
Cook for 15 mins.
Re-heat in service for about 15 mins.
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