Yield: Yields six 1-cup soufflés.
Though soufflés are not difficult, they require a lot of last-minute steps. This twice-baked soufflé, on the other hand, are baked well in advance, and then get a second baking in a creamy cheese sauce just before you’re ready to serve them.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can bake the soufflés, transfer them to their baking dishes, cover with white sauce and cheese, and then cover with plastic wrap and refrigerate for up to 24 hours before baking a second time. When you’re ready to serve, take the soufflés from the fridge and put them in the heated oven without letting them come to room temperature. The second baking will be a few minutes longer.
Took of bit of time but it was worth it. Very light great as a starter. Will definitely be making this again.
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?