This is a twice baked soufflé, because..…well, it’s baked twice. Firstly to make the soufflé, for it to puff up in all it’s glory, then secondly to reheat it, puff up again and for the cream poured over it to become bubbly and golden. To make-ahead, you simple freeze it after the first time you bake it, then defrost it completely before baking again with the cream. And you will be absolute amazed how much it puffs up the 2nd time you bake it – by my measurements, it actually puffed up slightly more than the first time! Being the food nerd that I am, I measured it (the height of the soufflé):
- After the first bake – straight out of the oven: 6.5cm / 2.6 inches, after 5 minutes: 4 cm / 1.6 inches
- After freezing it, defrosting, and baking again with the cream sauce – straight out of the oven: 7 cm / 2.8 inches, after 5 minutes: 4.5 cm / 1.8 inches Note: It is just a plain fact of life that soufflés are at their puffiest straight out of the oven, and that within a few minutes, it will start to deflate a bit. So serve and eat immediately after pulling it out of the oven! This recipe is not my usual 15 minute meal. But it is so awesome being able to have a stash of soufflés in the freezer I just had to share this, it’s sheer brilliance! Definitely a recipe to pop in your RecipeTin app! SaveSave
