Twice-Baked Cheese Souffles – a delicious recipe with butter, all-purpose, milk, onion powder, salt, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, onion powder, salt, nutmeg and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and stir until melted. Remove from the heat; set aside.
2
In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot cheese sauce. Return all to the pan; cook and stir for 1-2 minutes. Cool completely.
3
In large bowl, beat egg whites on high speed until stiff peaks form. Gently fold into cooled cheese mixture. Pour into ungreased 1-cup souffle dishes or custard cups. Place in a shallow baking pan. Add 1 in. of hot water to pan.
4
Bake, uncovered, at 325u00b0 for 20 minutes. Remove custard cups to wire racks to cool. Cover and refrigerate for up to 4 hours.
5
Remove from the refrigerator 30 minutes before baking. Uncover; sprinkle with remaining cheese.
6
Bake at 425u00b0 for 15-20 minutes or until puffed and golden brown.
512
kcal
Calories
38
g
Fat
13
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons butter, 1/4 cup all-purpose flour, 2 cups plus 2 tablespoons 2% milk, 1/4 teaspoon onion powder, and more.
Yes, Twice-Baked Cheese Souffles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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