These little souffles can be stockpiled in the freezer for easy entertaining.

For all the variations, please check out the full blog posting by clicking here.

Twice-Baked Savory Souffle
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Make these small for appetizers, or larger for entrees.
Twice-Baked Savory Souffle
BigOven - Save recipe or add to grocery list
Print Recipe
Make these small for appetizers, or larger for entrees.
  • 1 Tbsp Butter
  • 1 Tbsp Flour (Gluten free flour is fine)
  • 1/2 cup milk or cream warmed
  • 1/4 cup Grated Cheese like Parmesan or Old Cheddar
  • 2 Egg yolks
  • 2 Egg Whites
  • Few Drops Vinegar or Lemon Juice
  • 1/2 cup Feature Ingredient such as smoked salmon
  • Appropriate Seasoning
  1. Prepare flat-bottomed baking dishes (ramekins, custard cups) by buttering well and lining the bottom with parchment paper. Preheat the oven to 350°F. Souffles have their first baking in a water bath, so have a suitable pan standing by.
  2. Melt butter and flour in a small saucepan. Cook over low to medium low heat for a minute, stirring.
  3. Add the warm milk. Cook and stir until really thick, at least a minute.
  4. Remove from heat. Stir in ¼ cup grated cheese until melted. This will cool the base slightly so you can safely proceed to the next step.
  5. Add egg yolks. Stir to fully combine. Set aside.
  6. In an absolutely clean, dry bowl, whisk egg whites with a pinch of salt and 4 drops of lemon juice or vinegar until stiff, but not dry. You can do this by hand, or you can use your electric mixer.
  7. Fold half the egg whites into the egg yolk base to lighten the mixture. Be gentle, but thorough.
  8. Fold in the remaining egg whites, being VERY gentle.
  9. Gently fold in your Feature Ingredient and seasoning.
  10. Divide the soufflé mixture evenly between your prepared baking dishes, filling them no more than ¾ full.
  11. Place your baking dishes on a dishcloth in a cake pan. Pour boiling water around the dishes to a depth of about 2cm, not quite an inch. Bake in the preheated 350°F oven for 20 to 25 minutes (depending on size), until puffed and golden and not wibbley in the middle.
  12. Remove the dishes from the water bath and place them on a rack to cool to room temperature. Soufflés will fall – don’t worry. Let them cool to room temperature. Run a thin blade around the edges of the baking dishes, and turn the fallen soufflés out onto parchment paper. They can be kept in the refrigerator, covered well with plastic wrap, for up to 36 hours. Alternatively, you can freeze them, wrapped airtight, for up to 2 months.
  13. Second Baking: Place the (thawed) soufflé(s) soft-bottom-up on a parchment-lined baking sheet, or in a heat-proof dish. Sprinkle with cheese, dot with butter, or drizzle with a little whipping cream to keep the tops soft and puff-able. Bake in a preheated 350°F (toaster) oven for 10 to 20 minutes (depending on how thick or large they are), until they are once again puffed and golden.
  14. Transfer to a room-temperature serving plate if you’re adding a salad garnish, or a warmed plate if they’re standing alone. Sauce and garnish as you will.