Twice-Baked Soufflé


by: Texan

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 you’ll 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.


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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

how is this calculated?

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1.  Preheat the oven to 375°F. Generously butter four 1-cup ramekins, then coat them lightly with bread crumbs, shaking out any excess. Bring a kettle of water to a boil. Make the batter as described in the preceding recipe, then divide it among the ramekins, filling them nearly to the top. Set them in a baking pan, pour in the boiling water to come at least halfway up the sides, and bake in the center of the oven until puffed and golden, about 25 minutes. Remove them and let them stand in the water bath for 10 minutes, then carefully lift them out. They will sink.

2.  Slide a flexible spatula around each ramekin to loosen the souffle, then turn it out. Set it in a lightly buttered individual gratin dish or set them all in a single larger shallow dish, the top facing either up or down. Refrigerate until you need them, but let them come to room temperature while you heat the oven.

3.  Heat the oven to 350°F. Spoon the cream over each souffle, allowing the excess to run down the sides. Cover the top with the grated cheese. Bake until the soufflés have swollen and browned on top, about 20 minutes. Lift them with a flexible spatula to your waiting plates.

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