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.
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.
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This is a delicious and fabulous make-ahead recipe I have made many times to great acclaim. It is well worth the prep time the day before. I've saved the recipe from my original magazine and am happy to also have it here.
Took of bit of time but it was worth it. Very light great as a starter. Will definitely be making this again.
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