{"id":8083,"date":"2014-11-20T19:15:27","date_gmt":"2014-11-20T11:15:27","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=8083"},"modified":"2014-11-20T19:15:27","modified_gmt":"2014-11-20T11:15:27","slug":"twice-baked-cheese-leek-souffle-sinful-to-the-max","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=8083","title":{"rendered":"Twice Baked Cheese &#038; Leek Souffl\u00e9 &#8211; Sinful To The Max!"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8087\" alt=\"Double Baked Leek &amp; Cheese Souffle 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/10\/Double-Baked-Leek-Cheese-Souffle-2.jpg\" width=\"650\" height=\"492\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8089\" alt=\"Double Baked Leek &amp; Cheese Souffle\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/10\/Double-Baked-Leek-Cheese-Souffle.jpg\" width=\"650\" height=\"511\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I&#8217;ve seen twice-baked souffl\u00e9s being baked a couple of times on my favourite UK variety show &#8216;Come Dine With Me&#8217;. What these home chefs do is whip up a light egg and milk batter for baking which would rise into a sponge cake of sorts (and then quickly collapse), turn the cake out onto a gratin dish, pour cream and cheese over the top and bake again once they are ready to serve. These souffl\u00e9s always looked so amazing and mouth-watering. Just imagine: sizzling cheese right out of the oven, bubbling with molten cheese and milk lava.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Which was why I started off with a basic cheese souffl\u00e9 recipe last week for my first attempt, before I move on to the twice-baked version this week. There are several versions of twice-baked souffl\u00e9s too &#8211; with potato or goat&#8217;s cheese as the base of the cake batter, with gruyere cheese as the topping etc. I&#8217;ve decided to stick with a similar cake batter mixture as what I had last week and top it off with a sure-safe cheddar cheese and whipped cream mixture.<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Unsalted butter (softened): 3 tbsp + 2 tbsp + 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Powdered parmesan cheese: 6 tbsp<\/li>\n<li style=\"text-align: justify;\">English leek: 1 stalk, leaves removed, chopped finely (about 1 cup)<\/li>\n<li style=\"text-align: justify;\">Plain flour: 40g (1\/3 cup)<\/li>\n<li style=\"text-align: justify;\">Plain milk: 1 cup<\/li>\n<li style=\"text-align: justify;\">Mature cheddar cheese (grated): 1 cup (about 100g) + 6 tbsp<\/li>\n<li style=\"text-align: justify;\">Egg: 3, yolks and whites separated<\/li>\n<li style=\"text-align: justify;\">Salt: 3\/4 tsp<\/li>\n<li style=\"text-align: justify;\">Ground blackpepper: to taste<\/li>\n<li style=\"text-align: justify;\">Light or thickened unwhipped cream: 1 1\/4 cups (12 tbsp)<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Coat the 6 ramekins twice using 3 tbsp softened butter, leaving them to chill in the fridge in between coats. Use an upward stroke to coat.<\/li>\n<li style=\"text-align: justify;\">Fill each ramekin with 1 tbsp parmesan cheese. Roll to coat, tapping out the excess. Leave in fridge to chill again.<\/li>\n<li style=\"text-align: justify;\">Preheat oven at 180 degrees Celsius.<\/li>\n<li style=\"text-align: justify;\">Melt 2 tbsp butter in saucepan. Add leek and stir-fry till soft. Pour into a bowl and set aside.<\/li>\n<li style=\"text-align: justify;\">Melt remaining 2 tbsp butter in saucepan. Add flour and stir for a min.<\/li>\n<li style=\"text-align: justify;\">Mix in 1\/4 of milk till combined.<\/li>\n<li style=\"text-align: justify;\">Add in remaining milk and stir till thickened sauce forms.<\/li>\n<li style=\"text-align: justify;\">Remove from heat. Stir in leeks and 1 cup cheddar cheese till evenly mixed.<\/li>\n<li style=\"text-align: justify;\">Cool for 5min. Then stir in egg yolks, salt and pepper.<\/li>\n<li style=\"text-align: justify;\">In a separate bowl, beat egg whites till soft peaks form.<\/li>\n<li style=\"text-align: justify;\">Stir in 1 tbsp beaten whites into cheese mixture to loosen it.<\/li>\n<li style=\"text-align: justify;\">Then pour the cheese mixture into the egg whites and fold the whites into the mixture. Do not over-fold.<\/li>\n<li style=\"text-align: justify;\">Spoon mixture into ramekins, right to the brim. Level with back of spoon and run a finger around the rim of the ramekins (without rubbing away the butter) to separate the mixture from their edges.<\/li>\n<li style=\"text-align: justify;\">Place ramekins onto a baking tray. Top up the tray with boiling water till it reaches half the height of the ramekins.<\/li>\n<li style=\"text-align: justify;\">Place tray in oven. Bake 20min till souffl\u00e9s are golden brown and risen. Remove to cool for 5min.<\/li>\n<li style=\"text-align: justify;\">Run a butter knife around the edges of the souffl\u00e9s. Turn them out onto individual shallow baking or gratin dishes.<\/li>\n<li style=\"text-align: justify;\">Spoon 2 tbsp cream over each souffl\u00e9. Spoon 1 tbsp cheddar cheese on top of cream.<\/li>\n<li style=\"text-align: justify;\">Return to bake for 15min till sizzling and golden brown.<\/li>\n<li style=\"text-align: justify;\">Serve immediately.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/10\/Double-Baked-Leek-Cheese-Souffle-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8088\" alt=\"Double Baked Leek &amp; Cheese Souffle 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/10\/Double-Baked-Leek-Cheese-Souffle-3.jpg\" width=\"650\" height=\"470\" \/><\/a><\/p>\n<p><strong><em>Disclaimer<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">I find this recipe of twice-baked cheese souffl\u00e9 a lot yummier than my previous recipe, &#8216;<strong><a title=\"The Original French Cheese Souffl\u00e9\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=8073\">The Original French Cheese\u00a0Souffl\u00e9<\/a><\/strong>&#8216;, which is baked only once. It is a sure winner &#8211; what with all the fragrantly melted cheese the souffl\u00e9 is covered in!<\/li>\n<li style=\"text-align: justify;\">This recipe was kindly adapted from <em>Recipe Tin Eats&#8217; <\/em><strong><a title=\"Twice Baked Make Ahead Cheese Souffle\" href=\"http:\/\/www.recipetineats.com\/twice-baked-make-ahead-cheese-souffle\/\" target=\"_blank\">Twice Baked Make Ahead Cheese Souffle<\/a><\/strong>. The instructions were easy to follow &#8211; a good starting point for those who have never made souffl\u00e9s ever before.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n6 small ramekins<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=8083\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve seen twice-baked souffl\u00e9s being baked a couple of times on my favourite UK variety show &#8216;Come Dine With Me&#8217;. What these home chefs do is whip up a light egg and milk batter for baking which would rise into &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=8083\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[89,115],"tags":[229,173,433],"class_list":["post-8083","post","type-post","status-publish","format-standard","hentry","category-cake","category-french","tag-baked","tag-cheese","tag-souffle"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8083"}],"version-history":[{"count":12,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8083\/revisions"}],"predecessor-version":[{"id":8193,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8083\/revisions\/8193"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}