Twice Baked Goat's Cheese Soufflés
Light, puffy little soufflés baked once, then again in cream with cheese. Make them ahead and they never sink.
- Time1 hr 15
- LevelMedium
- Costabout £1.13 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 358kcal
- 8.5gcarbs
- 3.2gof which sugars
- 30gfat
- 17.9gsaturates
- 13.4gprotein
- 0.3gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Butter 6 ramekins or small pudding moulds well and put a small circle of baking paper in the base of each.
- 2
Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Add the milk a little at a time, whisking, and simmer for 3 minutes until very thick. Take off the heat.
3 min - 3
Beat in the egg yolks, goat's cheese, chives, mustard, nutmeg and plenty of black pepper.
- 4
Whisk the egg whites with a pinch of salt until they hold stiff peaks. Fold in a spoonful to loosen the mixture, then fold in the rest gently.
- 5
Divide between the ramekins and stand them in a deep roasting tin. Pour hot water from the kettle into the tin to come halfway up the ramekins. Bake for 20 minutes until risen and set.
20 min - 6
Lift out the ramekins and cool for 10 minutes, then run a knife around each and turn out into a shallow baking dish. You can chill them now for up to a day.
10 min - 7
When ready to serve, heat the oven to 200°C (180°C fan). Pour the cream over the soufflés, sprinkle with the hard cheese and bake for 12 minutes until puffed, golden and bubbling. Serve at once with a peppery salad.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
