Twice baked cheese soufflés with leek

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By: Bill Granger From: Bill's Tasty Weekends

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This recipe is classed as easy

Rating 3.51 / 5 (68 votes)

Prep time:
10 min, plus cooling
Cook time:
30 min

Bill Granger takes the fear out of soufflés with his make-ahead recipe. When your guests arrive, you just have to reheat them


1. Preheat the oven to 180C/160C fan/gas 4 and lightly grease four ramekins with butter.

2. Heat the butter in a pan over medium-low heat and cook the leek for 3-5 minutes until soft and translucent. Stir in the flour and cook for 1-2 minutes until golden. Slowly whisk in the milk and simmer, stirring, until thick. Leave to cool.

3. Stir in the egg yolks and season with sea salt and ground black pepper. Gently stir in the wensleydale cheese. Beat the egg whites into firm peaks and then, using a metal spoon, gradually fold into the soufflé mixture. Spoon into the ramekins.

4. Sit the ramekins in a roasting tin and pour boiling water into the tin until it reaches halfway up the ramekins (this makes a bain-marie so that the soufflés cook gently).

5. Bake in the oven for 15-20 minutes until puffed and golden. Remove the ramekins from the roasting tin and leave the soufflés to rest until cool.

6. Carefully turn out the soufflés into small gratin dishes, or other small ovenproof dishes. (You can refrigerate the soufflés at this point if you want to and then simply finish them off when you’re ready to serve.)

7. Pour a little cream over each soufflé so there is about 5mm cream in each dish. Sprinkle with parmesan or cheddar and return the soufflés to the oven for 10-12 minutes until they are bubbling and golden brown.

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Latest Comment


These were absolutely delicious and were a resounding success when served as a starter. The recipe is very easy to follow. My only observation is that I did have to turn my fan oven up to 200 for the last 2/3 minutes for the souffles to brown. I also re-heated at 200 rather than 180 for a better finish. Being able to make ahead and re-heat was a major plus. Can these be frozen?

TrishaH48248 TrishaH48248  Posted 08 Dec 2014 5:10 PM

Probably best to add the crumbled cheese (I use stilton) to the hot mix BEFORE letting it cool and adding the eggs.

Homard Homard  Posted 26 Oct 2013 12:21 PM

What size ramekins should I use I have 100ml and what is the time for this size ramekin,

Regards Mary

MaryM52215 MaryM52215  Posted 04 Dec 2012 6:39 PM

This was a really easy recipe to follow and delicious. We reheated 2 the day after and they were just as good. I managed to make 7 medium souffles from the ingredients.

HelenF35314 HelenF35314 Posted 10 Jan 2012 10:44 AM

Fantastic recipe. Make it with stilton....even better. Makes quite a bit more than it says..four BIG ramekins or dariole moulds or six smaller.

Homard Homard Posted 22 May 2011 8:52 AM

MichaelM35826 MichaelM35826 Posted 17 Mar 2011 2:09 PM

MichaelM35826 MichaelM35826 Posted 17 Mar 2011 2:08 PM