Twice-cooked cheese soufflé

January 2022


  • 100g butter, plus extra melted butter to grease

  • 2/3 cup plain our

  • 2 cups warm milk

  • 1 teaspoon Coles Brand dijon mustard

  • 1 teaspoon thyme leaves, plus extra thyme sprigs to sprinkle

  • 200g Great Ocean Road vintage cheddar, grated

  • 4 eggs, separated

  • 3/4 cup cream 


  1. Preheat oven to 180°C or 160°C fan-forced. Grease six 3/4-cup ramekins or soufflé dishes with extra melted butter.
  2. Melt the butter in a saucepan over medium heat. Stir in our. Reduce heat to low and cook, stirring, for 5 mins. Gradually add milk, stirring constantly. Cook for 2-3 mins or until smooth and glossy.
  3. Remove from heat. Add the mustard, thyme leaves and half the cheddar and stir until cheddar melts. Set aside to cool. Add egg yolks and beat with a wooden spoon until well combined. Season to taste.
  4. Whisk egg whites in a bowl until soft peaks form. Fold egg whites into soufflé mixture. Divide among prepared ramekins. Place in a baking dish. Pour enough boiling water into the dish to come halfway up the sides of the ramekins. Bake for 15-20 mins or until puffed and golden. Remove from pan and cool for 10 mins.
  5. Meanwhile, heat the cream in a saucepan over medium heat until just boiling.
  6. Turn soufflés into a shallow ovenproof dish. Pour over cream and top with remaining cheddar. Sprinkle with extra thyme sprigs. Bake for 20 mins or until soufflés are puffed and golden.