Okay, so first things first-what even is a twice-baked cheese soufflé? It’s basically a dreamy, cheesy puff of magic that gets baked not once but twice for extra richness and texture. The first bake is all about that glorious rise-light, fluffy, golden. The second bake? That’s where the magic settles. The soufflé gets firmer, cheesier and a little more indulgent. It’s the kind of dish that feels fancy but Jamie’s version keeps it approachable.
You’ll end up with a soft, creamy inside and a lightly crisp top. Think of it like a cheesy cloud that went to culinary school in France and came back with swagger.
Jamie Oliver Twice Baked Cheese Souffl Recipe
Ingredients Needed
Now, this isn’t one of those ’throw whatever you want in a pot’ situations. A soufflé needs a bit of precision. Here’s what you’ll want on deck:
- Butter – both for greasing and cooking
- Flour – plain flour, just a bit, for the roux
- Milk – whole milk makes it richer, don’t go skim
- Strong cheese – Jamie loves a sharp cheddar or a mature Gruyère; you want punchy flavor
- Eggs – separated (yolks for richness, whites for fluff)
- Nutmeg – a touch of this gives warmth
- Bay leaf – for infusing the milk
- Salt and pepper – season with love
- Optional: Parmesan, for the base of the ramekins and maybe a bit on top
This recipe walks that perfect line: minimal ingredients, maximum impact.
Equipment Needed
You’re not pulling out your whole kitchen here but a few key tools will make things smoother:
- Ramekins – small ones, ideally 150ml, well buttered
- Mixing bowls – you’ll need at least two
- Whisk – electric makes it easier but hand-whisking works too (just takes muscle)
- Saucepan – for your roux and cheese base
- Spatula or wooden spoon – for stirring
- Baking dish – to sit the ramekins in for a water bath (don’t skip this part)
- Sieve or fine grater. for cheese or nutmeg
Pro tip: mise en place everything. It’s easier than scrambling mid-soufflé.
How To Make Jamie Oliver’s Twice Baked Cheese Soufflé
Now we get to the fun part. There’s a rhythm to this-follow it and you’ll feel like a kitchen pro.
Step 1: Prep The Milk
Warm your milk gently in a saucepan with the bay leaf. Let it infuse for a few minutes. Strain out the leaf and set the milk aside. Infusing the milk gives a subtle layer of flavor that makes a big difference.
Step 2: Make The Roux
In another pan, melt the butter. Whisk in the flour to make a paste (aka a roux). Cook it out for a minute or two. just enough to lose that raw flour taste.
Step 3: Add The Milk
Slowly whisk in your warm, infused milk. You’re making a thick white sauce (béchamel). Keep whisking until it’s smooth, glossy and thick enough to coat the back of a spoon.
Step 4: Get Cheesy
Take it off the heat. Add your grated cheese, nutmeg, salt and pepper. Stir until smooth. Taste it. Should be cheesy and bold. Let it cool a little.
Step 5: Separate And Beat The Eggs
Crack the eggs, separating the whites and yolks. Stir the yolks into the cheese mixture one at a time. In a separate bowl, whisk the whites until you’ve got stiff peaks. That air is what makes the soufflé rise.
Step 6: Fold It All Together
Gently fold the egg whites into the cheesy base in stages. Don’t rush this-keep it airy and light. You’re building structure here.
Step 7: First Bake
Butter your ramekins well. Dust with a little grated Parmesan if you’re feeling extra. Spoon in the mixture and place the ramekins in a baking dish. Pour boiling water into the dish. about halfway up the ramekins. Bake at 180°C (350°F) for about 20-25 minutes until puffed and golden.
Let them cool. They’ll deflate a bit-don’t panic. That’s part of the plan.
Step 8: Second Bake
When ready to serve, pop the soufflés out of their ramekins into a baking dish. Pour over a splash of cream and a bit more cheese if you like. Bake again at 180°C until golden and bubbling-about 10-15 minutes.
Boom. Twice-baked cheesy joy.
What I Learnt
Here’s where the kitchen lessons kick in:
- Egg whites are serious business. Whip ’em properly, fold them gently. That’s your rise right there.
- Cheese choice matters. Mild cheese = bland soufflé. Go for something with oomph.
- Timing is flexible. You can bake them ahead and do the second bake right before serving. This makes soufflés dinner-party-friendly.
- Don’t fear the deflation. The soufflé will sink after the first bake. That’s expected. The second bake is where it turns into something rich and spoonable.
Most of all? It’s way less intimidating than it sounds.
Recipe Tweaks For Jamie Oliver’s Twice Baked Cheese Soufflé
Jamie’s recipe is already a crowd-pleaser but that doesn’t mean you can’t play with it a little. In fact, tweaking it can make it even better-depending on your taste, what’s in your fridge or the mood you’re going for.
1. Switch Up The Cheese
The original recipe usually leans on strong cheeses like mature cheddar or Gruyère. Delicious, sure-but you’ve got options. Try:
- Goat cheese for a tangy kick
- Blue cheese if you like bold, punchy flavors
- Smoked cheddar to add a subtle earthiness
If you’re mixing cheeses, go for one melty, creamy type and one with sharper flavor. The combo adds depth without overpowering.
2. Infuse The Milk
When making the béchamel (the white sauce base), consider infusing your milk first. Warm it gently with a bay leaf, a crushed garlic clove or even a few black peppercorns. Let it sit for 10-15 minutes. Strain before using. This adds layers of flavor without much extra effort.
3. Add A Flavor Bomb
A pinch of nutmeg is traditional but think beyond that:
- A little Dijon mustard gives a subtle zing
- A dash of Worcestershire sauce adds umami
- A tiny spoon of truffle oil (go easy!) turns this into something dinner-party worthy
4. Use A Different Mold
You’re not stuck with ramekins. Muffin tins? Cute and bite-sized. A large baking dish? Turns it into a family-style meal. Just adjust the baking time accordingly.
5. Boost The Second Bake
For the second bake, think beyond just reheating. Top the soufflés with a thin layer of cream and a fresh sprinkle of grated cheese. Let them bubble and brown in the oven. The top gets crisp, the inside stays soft-absolutely worth the extra step.
Storage Tips For Leftovers
Let’s say-miraculously-you’ve got leftovers. Soufflés can be fussy but storing them doesn’t have to be.
Cool Before You Cover
Don’t toss them straight into the fridge piping hot. Let them cool to room temp first. Cover loosely with foil or plastic wrap so condensation doesn’t turn them soggy.
Fridge Life
Stored properly, they’ll last 2-3 days in the fridge. Don’t wait longer-they lose their charm.
Reheating Without Ruining
Skip the microwave. It zaps all the puff and turns your soufflé into rubber. Instead:
- Preheat oven to 180°C (350°F)
- Place soufflés in an oven-safe dish
- Add a splash of cream or a dab of butter on top (optional but brilliant)
- Cover loosely with foil
- Bake for about 10-12 minutes or until warmed through
They won’t rise like they did on Day One but they’ll still be rich, fluffy and totally worth eating again.
Can You Freeze Them?
Actually-yes! After the first bake, let them cool, wrap tightly and freeze. When you’re ready, defrost in the fridge overnight and do the second bake as usual. It’s a game-changer if you like to prep ahead.
What To Eat With Jamie Oliver’s Twice Baked Cheese Soufflé?
This soufflé is a showstopper, so treat it right. You want sides that balance the richness, add texture and don’t compete for attention.
Crisp, Bitter Greens
Think arugula, endive, watercress-anything peppery or bitter. Dress it simply with olive oil, lemon juice, salt and a touch of honey or mustard. That sharpness cuts through the cheese like a dream.
Roasted Veggies
Something seasonal and a little caramelized works great. Roasted carrots with thyme, sautéed asparagus or even charred leeks. Earthy flavors play well with cheese.
A Simple Relish Or Chutney
This is underrated. A spoon of onion chutney or tomato jam on the side? Chef’s kiss. It adds sweetness and acidity in just the right way.
Fresh Bread Or Crackers
Not essential but nice to have. Something with crunch. A slice of sourdough, a seedy cracker. just enough to scoop up the last bit of soufflé.
Wine Pairing?
Oh yes. A chilled Chablis or a sparkling wine works beautifully. You want acidity and freshness to balance all that richness.
FAQs
Can I Make Jamie Oliver’s Twice-baked Cheese Soufflé Ahead Of Time?
Yes! You can prepare the soufflé ahead of time and bake it once. When you’re ready to serve, just re-bake it for a few minutes until golden and puffed.
What Cheese Works Best For Jamie Oliver’s Twice-baked Cheese Soufflé?
Jamie recommends a mix of mature cheddar and Parmesan for a rich, tangy flavor.
How Do I Prevent My Soufflé From Collapsing After Baking?
To keep it from falling, make sure you don’t overmix the egg whites, and serve the soufflé immediately after the second bake to maintain its puffiness.
