Twice baked souffle

This fantastic recipe gives you a beautifully light souffle without all the stress and hassle that usually accompany this finicky dish. It’s especially great for dinner parties, as you can make the souffle ahead of time and then just heat them up when you’re ready to serve. They’re also perfect for freezing.

Make sure you have all your equipment and ingredients ready beforehand. Preheat your oven to 180ºC. Let’s get started!


  • 90g Butter
  • 90g Flour
  • 8 Egg yolks
  • 10 Egg whites – beaten till fluffy
  • 2 Cups milk
  • 1 Cup flavoring e.g. – cheese, butternut, baby marrow, sweet potato etc
  • One small onion chopped with 3 cloves garlic


  • Heat up milk with onion and garlic
  • Make a roux with butter and flour add then hot milk = white sauce
  • Beat egg yolks into sauce one at a time
  • Add your flavoring (cheese etc)
  • Fold in whipped egg whites
  • Place in desired moulds that have been well sprayed with Spray ‘n Cook
  • Bake in a water bath for about 30 min
  • When you’re ready to serve just remove the souffle from its mould and reheat until golden and puffed up

I serve mine with a creamy blue cheese sauce on top just to add that extra dollop of decadence. A sage and walnut butter works just as well, so try both and see which you prefer. I find pairing the souffle with a sharp salad of either pear and apple, with celery or fig and gooseberry, complements the dish perfectly. The souffle is delectably rich and therefore needs something to balance it and cut the richness of the cheese and cream.




This entry was posted in Phantom Feasts and tagged , , , . Bookmark the permalink.

3 Responses to Twice baked souffle

  1. Ronel says:

    That looks yummy! I have a few of questions: 1. Do you strain out the onion & garlic once infused into the milk or add it into the white sauce? 2. How much should one put into the dish / ramekin to get the top to rise as in the photo? about a two-thirds full or more? 3. How many servings from this recipe? 🙂

    • Phantom_Forest says:

      Hi Ronel. I’ll ask Robyn and get back to you! 😉

    • Phantom_Forest says:

      Hi there Ronel. 1. Yes, you strain out the onion mix once it’s infused the milk. 2. Two-thirds is perfect. Don’t overfill as it will then spill over the top of the mould and look like a mushroom. This recipe makes approximately 8 normal ramekins. Happy cooking, Robyn 😉

Leave a Reply

Your email address will not be published. Required fields are marked *