
Twice-Baked Soufflé

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This method allows you to make individual souffles hours before you intend to serve them by baking them in a water bath and then reheating them. They will sink after their first baking and look practically hopeless, but once you pour a little cream over the top and send them back to the oven for their second cooking, they will swell magnificently. This amount will make extra batter, for which youll need extra ramekins or larger ones. (Or you can make yourself a little hot souffle for breakfast with the extra.) Otherwise, you might scale the amounts back by a third, using 1 cup milk, 3 tablespoons each flour and butter, 3 eggs and 1 extra white, but the same amount of cheese.
ingredients
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serves: 4
butter and fine, dried bread crumbs for the ramekins
Once-Baked, Regular Soufflé
1/3 cup light or heavy cream
1/4 cup freshly grated Parmesan cheese
Nutrition Facts
Twice-Baked Soufflé
Servings Per Recipe: 4
Amount per Serving
Calories: 66
- Total Fat: 5.7 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Cholesterol: 18.7 mg
- Sodium: 103.6 mg
- Total Carbs: 1 g
- Dietary Fiber: 0 g
- Sugars: 0.1 g
- Protein: 2.9 g
preparation

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