The allure of a soufflé is something special. It’s delicate, airy, and undeniably impressive when it comes to the dinner table. But there’s a bit of a myth surrounding it, isn’t there? That it’s somehow too complicated, too fussy. I used to feel that way too. But then, one evening, I stumbled across Nigella Lawson’s Twice Baked Cheese Soufflé recipe. If there’s one thing I’ve learned over the years, it’s that Nigella has this wonderful ability to demystify the art of cooking. The process feels almost magical when you follow her guidance, and by the end, I had not only made the soufflé, but I had also gained a newfound confidence in the kitchen.
What I adore about Nigella’s version is that it’s forgiving, allowing you to embrace your imperfections while still creating something extraordinary. It’s a perfect example of a recipe that doesn’t demand perfection but rewards you for trying-like life itself, really. So, let’s dive into the process of making these twice-baked wonders, and I’ll walk you through it step-by-step, sharing a few personal touches along the way.
Nigella Lawson’s Twice Baked Cheese Soufflé Recipe
This recipe is a perfect balance of indulgence and simplicity, which is a hallmark of Nigella’s style. It’s all about quality ingredients and thoughtful preparation without over-complicating things. The key is in the twice-baking process-once to get that lovely, fluffy rise and a second time to reheat and set the soufflé, ensuring it’s perfectly golden and cheesy.
I remember the first time I made this. I had guests over, and I’ll admit, I felt a bit of a nervous energy. Would it fall flat? Would I look like I was trying too hard? But that’s the beauty of Nigella’s approach. She has this charming way of making you feel like everything is going to turn out perfectly, even if you make a few mistakes along the way. And guess what? It did. The soufflés were magnificent. The edges crisped up beautifully, while the inside was soft, rich, and cheesy-a true showstopper.
Ingredient List
Now, here’s where the magic begins: the ingredients. There’s something about the simplicity of the list that makes the whole thing feel like a cozy affair. No obscure, hard-to-find items-just good, honest food. Let’s break it down:
- Butter: About 2 tablespoons for greasing the ramekins and adding richness to the sauce.
- Cheese: A combination of gruyère and Parmesan is what Nigella calls for. The gruyère brings a creamy melt, while the Parmesan adds a salty, nutty depth that makes the soufflé sing.
- Flour: A bit of plain flour to thicken the base of the soufflé and give it structure.
- Milk: Whole milk is ideal here. It gives the soufflé the silky texture you want. Don’t go skim-this dish thrives on the richness.
- Eggs: You’ll need six large eggs-two for the base and the rest for folding in to get that lift.
- Mustard powder: Just a pinch to bring out the depth of flavor in the cheese.
- Cayenne pepper: A small amount to add a subtle warmth and a bit of kick.
- Salt & Pepper: For seasoning.
- Extra butter & cheese for the second bake: Here’s where you get to make it even more decadent by topping the soufflé with a little more cheese before it goes back into the oven for the second bake.
It’s a beautifully simple list of ingredients that come together to create something so much more than the sum of their parts.
How To Make Nigella Lawson’s Twice Baked Cheese Soufflé?
Here’s where it gets fun: bringing everything together. The trick with any soufflé is getting the base right, and Nigella’s method is straightforward and adaptable. The first step is making a smooth béchamel sauce. Melt the butter in a saucepan, stir in the flour to make a roux, and then gradually whisk in the milk, ensuring there are no lumps. Once it thickens to a creamy consistency, you add the grated cheeses, mustard powder, and cayenne. The sauce should be a rich, velvety texture by now.
Then, the eggs come into play. You’ll separate the yolks and whites. The yolks go straight into the sauce, and they help create a creamy base. But it’s the egg whites that give the soufflé its lift. Whisk them until stiff peaks form and gently fold them into the mixture. This part always feels a bit like magic, as the fluffy whites turn the heavy sauce into something light and airy.
The soufflé mixture gets spooned into greased ramekins. You can smooth the top with a spatula, but don’t worry about making it perfect-imperfect is charming. Bake them for about 20 minutes, and they’ll puff up beautifully. The first bake is about getting that rise, so don’t fret if they don’t look like the golden, crisp soufflés you’ve seen in photos. The second bake, which happens after you let them cool and top them with more cheese, is where the real magic happens. The soufflés set and become this beautifully golden, cheesy creation that is crispy on the outside, soft and creamy on the inside.
Things I Learned
The most important thing I’ve learned from making Nigella’s Twice Baked Cheese Soufflé is the beauty of letting go of the pressure to get everything perfect. There’s a bit of ’it’ll be fine’ energy in her recipes, and it’s contagious. I think back to the first time I made this dish: I was so focused on making sure everything was precise that I missed the joy of the process. The second time, I relaxed and focused more on enjoying the rhythm of the cooking, not on the perfect outcome. And you know what? The soufflés turned out even better.
Another thing that stands out is how versatile this recipe is. While the core ingredients-cheese, eggs, and flour-are pretty standard, you can play around with different cheeses or even add extras like herbs or ham for a savory twist. It’s a great dish for improvisation, and I’ve experimented with everything from a sharper cheddar to adding a handful of fresh chives into the mix. The key is not to rush the folding of the egg whites. Take your time and let the mixture rise naturally.
And finally, I’ve learned to embrace the second bake. The first time I baked the soufflés, I was nervous about whether they would puff up right. The second bake is the perfect opportunity to add a little more cheese and achieve that crisp, golden top. It’s worth waiting for.