Imagine a fluffy cloud of cheesy goodness that’s baked not once but twice. That’s Nigella’s Twice Baked Cheese Souffle for you. It’s a dish that manages to be airy and light, yet rich and indulgent all at the same time. If you’ve ever been intimidated by the idea of soufflés-those temperamental, high-maintenance wonders-this recipe is your gateway drug. Nigella’s version is forgiving, homely and deeply satisfying.
The ’twice baked’ part means it first rises beautifully in the oven, then gets cooled and chilled, only to be baked again just before serving. This gives it a stunning, crispy top and a molten, cheesy inside that practically melts on your tongue. I remember making this for a casual dinner with friends-thinking it would be just a fun experiment. but the way everyone’s eyes lit up after that first bite? Priceless.
Nigella Twice Baked Cheese Souffle Recipe
Ingredients Needed
Here’s where Nigella’s genius lies: she keeps it simple but with top-notch ingredients that sing together in harmony.
- Butter: For that luscious base, melted and ready.
- Plain flour: To thicken the béchamel sauce that forms the souffle’s backbone.
- Milk: Whole milk, warmed gently. because everything tastes better with a bit of warmth.
- Eggs: You’ll need both the yolks (for richness) and the whites (for that fluffy lift).
- Gruyère cheese: Oh, this is the star! Sharp, nutty, melting like a dream.
- English mustard powder: Just a hint to give the cheese a subtle kick.
- Salt and freshly ground black pepper: To taste, because seasoning is everything.
- A pinch of nutmeg: It’s like a secret whisper of warmth that lifts the whole dish.
I love that these are ingredients most of us keep in the pantry or fridge. When I first pulled this recipe together, it felt like putting together old friends rather than wrestling with a laundry list of exotic items.
Equipment Needed
One thing I adore about Nigella’s approach is how accessible it is. You don’t need a professional kitchen, just some basic equipment that you probably have lying around:
- A medium-sized saucepan: For making the béchamel sauce.
- A wooden spoon or spatula: The trusty tool for stirring.
- A large mixing bowl: To whip the egg whites into glorious peaks.
- An electric whisk or hand whisk: Unless you’re ready for a serious arm workout, a whisk is a must.
- Soufflé dishes or ramekins: Individual portions are ideal but you can also bake it in one larger dish.
- A fine sieve (optional): To sift the flour or cheese for extra smoothness.
- An oven: Obviously! But you’ll be using it twice, so be prepared.
The first time I made this, I remember borrowing a tiny ramekin from a friend and feeling this little burst of excitement as I poured the mixture in, knowing it was about to puff up beautifully in the oven.
Instructions To Make Nigella Lawson’s Twice Baked Cheese Souffle
Ready for the fun? Let me walk you through it step-by-step, with some personal notes sprinkled in.
- Preheat your oven to a moderate temperature. about 180°C (350°F). Grease your soufflé dishes with butter. This step is crucial for that perfect rise and easy release.
- Make the béchamel base: Melt butter gently in your saucepan. Add the flour, stirring constantly to form a smooth paste (roux). Slowly pour in the warm milk, whisking to avoid lumps. This part requires patience but the silky sauce is so worth it.
- Add mustard powder, salt, pepper and nutmeg to the sauce. Stir until everything’s beautifully combined.
- Remove from heat and stir in the grated Gruyère cheese until it melts into the sauce, making it gloriously cheesy and fragrant. This is where the kitchen starts to smell like heaven.
- Whisk the egg yolks in separately, then fold them carefully into the cheese sauce.
- In a clean bowl, whisk the egg whites until they hold stiff peaks. I love this part because it feels like making edible clouds-light and airy.
- Gently fold the egg whites into the cheese mixture in two or three stages, careful not to knock out all the air.
- Spoon the mixture into your prepared dishes, filling them nearly to the top.
- Bake for about 25 minutes until the soufflés have puffed up and are golden on top. Try not to open the oven door mid-bake; patience is key here.
- Cool the soufflés completely, then cover and chill in the fridge. This is the ’twice baked’ twist that creates that stunning texture.
- When ready to serve, pop them back into the oven for a final 10-15 minutes. Watch them puff up again, this time with a golden, crisp finish.
What I Learnt
Making this soufflé taught me so much about patience and trust in cooking. The first bake is all about coaxing life into the batter, the chilling stage builds anticipation and the final bake seals the deal with a crispy, cheesy crown. I also realized how important folding the egg whites gently is. too rough and you lose that airy magic.
Another personal insight? Don’t rush the chilling. When I hurried it once, the texture was off. But when I gave it time, the flavors melded perfectly and the contrast between the crunchy top and creamy interior blew me away.
It’s a dish that demands respect but rewards you with stunning results, even if you’re not a soufflé expert. Nigella’s recipe reminded me that sometimes, simplicity and care are the best ingredients.
FAQs
Can I Make Nigella’s Twice-baked Cheese Soufflé In Advance?
Yes, you can! Make the soufflés up until the first baking stage, let them cool, and then store them in the fridge. When you’re ready to serve, simply bake them a second time. It’s perfect for making ahead of time when you’re entertaining or need to plan your meals.
What Kind Of Cheese Should I Use For The Twice-baked Soufflé?
Nigella recommends a mix of strong, mature cheddar and Gruyère for a balanced, flavorful soufflé. You can experiment with other cheeses, but these two give the soufflé that rich, melty, and cheesy texture we all love.
My Soufflé Didn’t Rise Properly, What Went Wrong?
A common culprit is not whipping the egg whites enough-make sure they’re stiff but not dry. Also, don’t overfill your ramekins. They need room to rise. A quick tip: when folding in the egg whites, do it gently, so you don’t lose the air you’ve worked so hard to incorporate!
