I still remember the first time I made Jamie Oliver’s Twice Baked Cheese Soufflé. It was one of those moments when I thought, "This is going to be complicated." But after reading through the recipe and realizing the steps weren’t as daunting as they seemed, I dove in. The result? A golden, airy soufflé that looked (and tasted) like it belonged in a five-star restaurant. That moment stuck with me-proof that a little patience and the right recipe can transform something intimidating into a delight.
This recipe is a beautiful mix of simplicity and sophistication. Twice baked soufflés are magical. The first bake gives them structure, and the second creates a lighter, crispier texture. It’s a showstopper you can serve to impress, yet it’s incredibly accessible for anyone who’s ready to try something new.
Jamie Oliver’s Twice Baked Cheese Soufflé Recipe
Jamie’s recipe for Twice Baked Cheese Soufflé is one I come back to whenever I want to create something special for dinner guests. It combines a rich cheesy flavor with a perfectly balanced texture that makes it stand out.
The essence of this dish is all about that perfect balance between creamy cheese and a light, fluffy soufflé base. Jamie suggests using a mixture of strong cheese like cheddar and gruyère to give it depth, and the result is a soufflé that’s both comforting and sophisticated.
Ingredients Needed
Before you get started, here’s what you’ll need for the soufflé:
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Butter (for Greasing And The Base)
Butter creates the perfect non-stick surface while also adding flavor.
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Plain Flour
A classic choice to thicken the soufflé base without overpowering the cheese.
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Milk (whole)
For a rich, creamy texture. Whole milk helps keep the soufflé from becoming too thin.
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Cheddar Cheese
A sharp, tangy cheddar brings depth. It’s a core ingredient in most cheese soufflés.
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Gruyère Cheese
Slightly nutty and smooth, this cheese complements cheddar and gives a little extra flavor.
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Eggs (separate Whites And Yolks)
The egg whites are beaten to create the soufflé’s rise, while the yolks add richness to the base.
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Mustard Powder
Just a pinch, but it adds a hidden depth of flavor to the soufflé.
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Freshly Grated Nutmeg
Nutmeg gives a gentle warmth to the flavor profile, balancing the sharpness of the cheese.
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Salt And Pepper
To season to taste.
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Fresh Herbs (optional, For Garnish)
Some fresh thyme or chives can elevate the dish with color and fragrance.
How To Make Jamie Oliver’s Twice Baked Cheese Soufflé
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Prepare The Ramekins
Begin by buttering your ramekins generously. You’ll also want to dust them lightly with flour. This helps the soufflé rise without sticking to the sides.
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Make The Roux
Melt butter in a saucepan over medium heat. Once melted, stir in the flour and cook it for about a minute to form a roux. Slowly whisk in the milk until the mixture is smooth. Let it cook for another 5-7 minutes until thickened.
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Cheese Mixture
Remove the saucepan from the heat. Stir in the grated cheddar, gruyère, mustard powder, and nutmeg. Let the cheeses melt into the mixture. Once melted, stir in the egg yolks one at a time. Add salt and pepper to taste.
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Whisk The Egg Whites
In a separate bowl, whisk the egg whites to stiff peaks. This step is crucial-properly beaten egg whites create that airy, light texture we love in soufflés.
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Combine The Mixtures
Gently fold the egg whites into the cheese base. You want to keep the mixture light and fluffy, so be gentle.
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Fill The Ramekins
Pour the soufflé mixture into your prepared ramekins. Smooth the tops for an even rise.
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Bake The First Time
Bake at 375°F (190°C) for about 20-25 minutes or until puffed and golden on top. Keep an eye on them so they don’t overbake.
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The Twice-baking Step
Remove the soufflés from the oven, then make a small indentation in the center of each one. Add a little more grated cheese in the center. Return them to the oven for another 10-15 minutes to allow the cheese to melt and form a crisp crust.
Ingredient Science Spotlight
Let’s take a moment to talk about the magic behind some of the ingredients in this soufflé.
- Egg Whites: The key to a fluffy soufflé. When beaten, egg whites form a structure of tiny air bubbles that expand in the heat of the oven. These bubbles trap air, making the soufflé rise and giving it that light, airy texture.
- Cheese: The cheese is the heart of the soufflé’s flavor. The cheddar gives sharpness, while the gruyère adds a smooth, nutty richness. The melted cheese helps bind the soufflé while maintaining that soft, luxurious texture.
- Milk and Flour (Roux): The combination of milk and flour creates a béchamel sauce that serves as the base. This sauce is the thickening agent that ensures the soufflé is structured enough to hold up when it rises in the oven.
- Mustard Powder and Nutmeg: These small additions might seem subtle, but they play a big role in balancing out the richness of the cheese. Mustard adds a hint of sharpness, and nutmeg adds warmth, creating complexity in the flavor profile.
Expert Tips
- Room temperature ingredients: Ensure your eggs and milk are at room temperature. Cold ingredients can prevent the soufflé from rising properly.
- Don’t open the oven door: Soufflés are delicate, and any temperature change can make them fall. Resist the temptation to peek until the timer goes off.
- Be gentle with egg whites: When folding in the egg whites, use a light hand. Overmixing can deflate the air bubbles, resulting in a denser soufflé.
- Cheese variety: Feel free to mix and match cheeses based on what you have available. A good rule of thumb is to use at least one sharp, flavorful cheese (like cheddar) and one mild, melty cheese (like gruyère).
Recipe Variations
- Herb-infused soufflé: Add finely chopped fresh herbs like thyme or chives to the cheese mixture for added freshness.
- Smoked cheese: Try smoked cheddar or gouda for a deeper, smokier flavor.
- Vegetable soufflé: Add sautéed spinach or mushrooms to the base for a heartier dish.
- Spicy soufflé: Stir in a small amount of cayenne pepper or chili flakes to give the soufflé a little kick.
Final Words
Making Jamie Oliver’s Twice Baked Cheese Soufflé is more than just about creating a delicious dish; it’s about the process, the small details, and the anticipation of the final result. The effort is well worth it, and once you taste the creamy, cheesy, fluffy perfection, you’ll know why soufflés are considered the gold standard of French cuisine.
FAQs
How Can I Make Jamie Oliver’s Twice Baked Cheese Soufflé Fluffier?
To make the soufflé fluffier, ensure the egg whites are beaten to stiff peaks before folding them in. Don’t overmix, as this can deflate the batter.
Can I Make Jamie Oliver’s Twice Baked Cheese Soufflé In Advance?
Yes, you can prepare the soufflé up to the first bake and store it in the fridge. Just bake it again when you’re ready to serve.
What Cheese Is Best For Jamie Oliver’s Twice Baked Cheese Soufflé?
A mix of mature cheddar and Parmesan works great for flavor and texture, but you can experiment with Gruyère or other cheeses you prefer.