Brasted’s legendary twice baked cheese soufflé

Recipe by Brasted’s Exec Chef Chris ‘Buzz’ Busby

Brasted’s legendary twice baked cheese soufflé

Servings: 6


Brasted’s legendary twice baked cheese soufflé is something of a favourite among guests and the team alike, so why not make this iconic dish at home this spring? Brasted’s Exec Chef Chris ‘Buzz’ Busby shares the recipe here. 



  1. Place the milk, onion, garlic, nutmeg, and bay leaves into a pan. Bring to the boil then set aside to infuse for 30 minutes. 

  2. Butter your ramekin dishes and dust with parmesan.

  3. Melt the butter in a saucepan then stir in the flour and gently cook for one minute, take off the heat to make a roux with the infused milk. Pass the milk through a sieve, removing the onion and other ingredients, and pour over the roux mix. Return to the hob and stir until the sauce boils then thickens.

  4. Remove again from the heat and stir in the egg yolks, three-quarters of the cheese, and season. Scrape the mixture into a mixing bowl and set aside.

  5. Boil a full kettle of water.

  6. In a clean bowl, whisk the egg whites until stiff, then carefully fold the whites into the cheese mix and fill the ramekins two-thirds full then transfer to roasting tin. Pour the boiling water into the tin so it comes halfway up the ramekins.

  7. Bake for 15 minutes or until risen – you want them just set and still a little wobbly. Knock the soufflés out of the moulds, wrap in cling film, and leave to cool.

  8. When you are ready to serve them, heat the oven to 160°C fan or Gas 4. Turn the soufflé upside down into an ovenproof dish, cover with cream and seasoning then top with the remaining cheese.

  9. Bake for 10-12 minutes until bubbling, then remove from the oven. Garnish the herbs and serve.

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