The 80s called… and frankly, they were onto something.

There was a time when a soufflé was the height of dinner party sophistication. Slightly nerve-wracking, deeply impressive, and always served with a sense of occasion.

This one?
All of the theatre. None of the panic.

The twice-cooked soufflé is the insider’s version - light, rich, impossibly comforting, and (whisper it) make-ahead friendly. Perfect for entertaining, or for those evenings when you want something that feels just a little bit fabulous.

And just in time for Autumnal evenings in.  Spend money on cheese and not petrol!

Ingredients (Serves 4–6)

Soufflé Base

• 40g egg yolks (approx. 2 yolks)
• 80g egg whites (approx. 2–3 whites)
• 16g butter
• 16g flour
• 100ml milk (warm)
• 60–80g Gruyère, finely grated
• 80g leeks, finely sliced and gently sautéed
• Salt and white pepper

For the Second Bake

• 150–200ml pouring cream or béchamel (see below)
• Extra Gruyère, grated

 Béchamel

• 15g butter
• 15g flour
• 250ml milk
• ¼ small onion
• 3 sprigs thyme

Method

Preheat oven to 180°C (fan 170°C).
Prepare a deep tray for a bain-marie (hot water bath).

Make the Béchamel

Warm milk with onion and thyme, then strain.
Make a roux with butter and flour, then whisk in milk until smooth.
Season to taste and set aside

Make the Soufflé

Melt butter, stir in flour and cook gently for 1–2 minutes (no colour—we’re not making gravy).
Gradually whisk in warm milk until thick and smooth.

Remove from heat. Stir through Gruyère, sautéed leeks, salt and white pepper.
Let it cool slightly—hot enough to be cosy, not hot enough to scramble eggs.

Whisk egg yolks into the mixture until silky.

Whisk the whites soft–medium peaks (think softly confident, not aggressively upright).

Lighten the base with a spoonful of whites, then gently fold in the rest.
Be kind. This is not the moment for brute force.

Butter generously (using a pastry brush and upward strokes), then dust with flour or finely grated cheese - This is your soufflé’s climbing wall.

Fill moulds ¾ full. Run your thumb around the rim—this gives you that perfect rise.

Place in bain-marie and bake for 12–15 minutes until just set and springy.

Allow to cool slightly, then gently turn out into a buttered gratin dish.

**At this point you can pop them in the fridge for cooking later

Second bake (the magic)

Spoon over cream or béchamel, top with extra Gruyère.
Bake at 180°C for 6–10 minutes until golden, puffed and irresistible.

Our top tips 

• Make ahead hero: Cook, cool, refrigerate. Bake when ready. You’ll look wildly competent.
• Cheese swaps: Comté, Beaufort, or a sharp cheddar + a whisper of mustard.
• Texture check: First bake = just set. Second bake = indulgent and golden.
• Leeks: Keep them soft and sweet—no colour, no aggression.

What to Serve With It

• A crisp green salad with a sharp vinaigrette (you need contrast)
• A glass of Chardonnay or something lightly oaked
• Or—if we’re honest—a second helping