Twice Cooked Cheese Soufflé

This delicious twice-cooked cheese souffl is sure to amaze.

The ingredient of Twice Cooked Cheese Souffl

• 100g butter plus extra melted butter to grease
• 2 3 cup plain flour
• 2 cups warm milk
• 1 tsp coles brand dijon mustard
• 1 tsp thyme leaves plus extra thyme sprigs to sprinkle
• 200g great ocean road vintage cheddar grated
• 4 eggs separated
• 3 4 cup cream

The Instruction of twice cooked cheese souffl

• preheat oven to 180u00b0c or 160u00b0c fan forced grease six 3 4 cup ramekins or soufflu00e9 dishes with extra melted butter
• melt the butter in a saucepan over medium heat stir in flour reduce heat to low and cook stirring for 5 mins gradually add milk stirring constantly cook for 2 3 mins or until smooth and glossy
• remove from heat add the mustard thyme leaves and half the cheddar and stir until cheddar melts set aside to cool add egg yolks and beat with a wooden spoon until well combined season to taste
• whisk egg whites in a bowl until soft peaks form fold egg whites into soufflu00e9 mixture divide among prepared ramekins place in a baking dish pour enough boiling water into the dish to come halfway up the sides of the ramekins bake for 15 20 mins or until puffed and golden remove from pan and cool for 10 mins
• meanwhile heat the cream in a saucepan over medium heat until just boiling
• turn soufflu00e9s into a shallow ovenproof dish pour over cream and top with remaining cheddar sprinkle with extra thyme sprigs bake for 20 mins or until soufflu00e9s are puffed and golden

Nutritions of Twice Cooked Cheese Souffl

fatContent: 362 802 calories
saturatedFatContent: 26 2 grams fat
carbohydrateContent: 15 4 grams saturated fat
sugarContent: 16 1 grams carbohydrates
fibreContent: 4 1 grams sugar
proteinContent: n a
cholesterolContent: 16 4 grams protein
sodiumContent: 179 milligrams cholesterol

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