Nigella Twice Baked Cheese Soufflé

Ah, soufflés. They always take me back — not to grand banquets or posh French bistros, but to a cramped little kitchen in Shepherd’s Bush, where I first tried (and spectacularly failed) to impress my boyfriend at the time. I’d seen Nigella make her twice-baked cheese soufflé with such ease — all silky sauce and elegant wobble — and thought, how hard could it be?

Well. Let’s just say we ended up eating beans on toast that night.

But after years of tinkering, tweaking, and swallowing my pride, I’ve come to adore this dish — and truly get why Nigella made it twice-baked. It forgives. You can prep ahead. Reheat without disaster. And most importantly? It’s unashamedly rich, comforting, and worth every blooming minute. This is the kind of recipe you pull out when you want to feed with love. Cheese, eggs, warmth — it’s food that hugs you back.

Let’s make it properly, shall we?

Ingredients List

• 1 tbsp melted butter — for greasing the molds.
• 2 tbsp Parmigiano cheese or ¼ cup minced roasted nuts — this coats the molds for flavour and grip.
• 3 tbsp unsalted butter — for the roux base.
• ¼ cup all-purpose flour — thickens the sauce.
• 1 cup whole milk — warm, not cold from the fridge.
• 1 cup grated Gruyère cheese — nutty, melty heaven. Aged cheddar works in a pinch.
• 4 eggs, separated — whites must be whisked to stiff peaks for proper lift.
• Salt and pepper, to taste
• Optional: chopped chives, parsley, or a whisper of nutmeg

(I leave commentary off the salt and pepper — you’ll know what your taste buds want.)

How to Make It

1. Preheat your oven to 180°C (350°F). Grease six small ramekins (180 ml each) with melted butter and coat with Parmigiano or nuts.
   I always forget this part until the batter’s done. Do it first.
2. Make the béchamel: In a small saucepan, melt the 3 tbsp butter. Stir in the flour and cook gently for 1 minute until it smells biscuity.
3. Whisk in warm milk slowly, avoiding lumps. Simmer 3 minutes, stirring constantly. Take off heat and stir in the Gruyère until smooth.
4. Cool slightly. Then whisk in the egg yolks one at a time. Season well and toss in any herbs or a pinch of nutmeg if using.
5. In a clean bowl, beat the egg whites with a pinch of salt until stiff but not dry.
6. Fold a spoonful of whites into the cheese mix to loosen it, then gently fold in the rest — use a spatula and go slow. Keep the air in.
7. Divide into ramekins, place in a deep baking tray, and pour hot water halfway up the sides.
8. Bake 25 minutes until puffed and golden. They should have a proud little dome.
9. Cool in their molds. Once cold, you can refrigerate them, covered, for up to 24 hours.
10. For the second bake: Unmold soufflés onto a parchment-lined tray. Reheat at 220°C (425°F) for 10 minutes until puffed again and golden. And there you have it — cheesy joy.

Common Mistakes

Why did my soufflé collapse?
It’s normal for them to deflate a bit after baking. But if they collapse entirely, the whites were likely overbeaten or folded in too roughly.

Why does it taste too salty?
Gruyère and Parmigiano are both salty. I once doubled the salt and used aged cheddar — big mistake. Always taste before adding extra.

Why is my texture rubbery?
Overbaking can dry them out. Stick to the timing and don’t crank the oven up “just in case”.

Can I skip the water bath?
Please don’t. It keeps the heat gentle and even — soufflés are delicate souls.

Storage and Reheating Tips

Fridge:
Once baked and cooled, keep the soufflés covered in the fridge for up to 3 days.

Freezer:
Wrap individually in cling film and foil. Freeze for up to 2 months. Thaw in fridge overnight before reheating.

Reheat Options:

• Oven (best): 220°C (425°F) for 10–12 minutes.
• Air Fryer: 175°C (350°F) for 5–7 minutes.
• Microwave: Not ideal, but OK — medium power for 1–2 minutes.
• Toaster Oven: Like the oven method, but more casual.

What to Serve With It

• A crisp green salad — peppery rocket or baby leaves, vinaigrette with mustard. It’s the perfect contrast.
• Chilled white wine — Sauvignon Blanc or Chardonnay works. Something sharp to cut the richness.
• Warm baguette or brioche — for scooping, wiping, and savouring every last bit.

FAQ Section

Can I make this gluten-free?
Yes. Swap flour for a 1:1 gluten-free flour blend. Just be sure it’s one that works well in sauces.

What if I don’t have Gruyère?
Use aged cheddar, Emmental, or even Comté. Something nutty and meltable.

Can I make it in one big dish instead of ramekins?
Yes — just adjust baking time. About 35–40 minutes for the first bake in a medium casserole.

Can I add bacon or mushrooms?
Absolutely. Sauté them first so they’re dry, then stir into the yolk mixture.

Try More Recipes:

• Nigella Spinach And Ricotta Cannelloni
• Nigella Almond Biscuits Recipe
• Nigella Salted Caramel Cake
• Nigella Bakewell Tart