Home
Recipes
ground nutmeg

Balsamic pork chops with cauli mash

Cauliflower recipes

Balsamic pork chops with cauli mash

30 minutes

Rock buns

Afternoon tea

Rock buns

15 minutes

Stokbrood cinnamon rolls

Braai recipes

Stokbrood cinnamon rolls

45 minutes

Deep-fried milk tart

Milk tart

Deep-fried milk tart

20 minutes

Potato blinis with salmon gravadlax two ways

Afternoon tea

Potato blinis with salmon gravadlax two ways

1 hour

LemonGold-glazed pork belly with pistachio granola

Pork recipes

LemonGold-glazed pork belly with pistachio granola

3 hours

Cavallucci

Biscuit recipes

Cavallucci

20 minutes

Super-easy cauli-cheese pie

Cauliflower recipes

Super-easy cauli-cheese pie

40 minutes

No-cook broccoli-and-cashew gnudi with olive salsa

Broccoli recipes

No-cook broccoli-and-cashew gnudi with olive salsa

Cinnamon, apple and vanilla oat bowl

Apple recipes

Cinnamon, apple and vanilla oat bowl

15 minutes

Cocoa hazelnut breakfast bowl

Breakfast recipes

Cocoa hazelnut breakfast bowl

15 minutes

Twice-baked cheese soufflés

Cheese recipes

Twice-baked cheese soufflés

30 minutes

Load more

Twice-baked cheese soufflés

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 3⁄4 cups full-cream milk
1 onion, peeled and quartered
Ground nutmeg, a pinch
2 bay leaves
4 T butter, plus extra for greasing
7 T cake flour, plus extra for dusting
1⁄4 t Hot English mustard powder
4 free-range eggs, separated
100 g Gruyère cheese, grated
100 g Parmesan, grated
3⁄4 cup cream

Method

Preheat the oven to 180°C. Grease 4 ramekins or tea cups with softened butter and lightly dust with flour. Place in a roasting tray half- filled with water.
Place the milk, onion, nutmeg and bay leaves in a saucepan over a medium heat and bring to the boil. Remove from the heat and leave to infuse.
Melt the butter in a saucepan and stir in the flour to form a smooth paste. Cook over a medium heat for 1 minute. Strain the milk mixture and slowly add to the flour mixture. Allow the sauce to thicken between each addition.
Cook for 2 minutes, then remove from the heat and stir in the mustard, egg yolks and three-quarters of the cheese. Scrape into a clean bowl.
Whisk the egg whites until stiff peaks form, then fold into the cheese sauce in two batches.
Spoon the mixture into the prepared ramekins until two-thirds full, then bake for 15 minutes.
Allow to cool, then turn out onto a serving dish, sprinkle with the remaining cheese and pour over the cream. Bake until the cheese is melted and golden.

Cook’s note: Line the roasting tray with kitchen paper to prevent the ramekins from slipping.
Discover more dessert and baking recipes here.