Yesterday, my country celebrated its 150th birthday! The months and days leading up to this grand event have been epic. Sadly, we had planned to be away without even thinking about it. This is where social media really gets to shine because with all the awesome photos and videos everyone posted, it felt like we were right there! Plus, the friendly lake we were visiting decided to have their 4rth of July Celebrations on July 1st, but we really know they were helping us celebrate our 150th birthday! Thank you America!
In early May, I purchased some pears and then immediately forgot that I had them. Then on May 17, my friend Lorraine of Not Quite Nigella, posted that it was Cheese Soufflé Day and linked to her twice baked cheese soufflé recipe, and I immediately knew how I would use one of those pears!
When one reads a “soufflé” recipe, one might back out of the room, ever so slowly, so no one would notice, because cheese soufflées are known to be complicated and finicky. Let me assure you, this one is NOT. This recipe comes together quickly and easily, and I love that they can be frozen and rebaked when required, how easy is that? I also love béchamel sauce (that was my addition) so this is a win/win on all accounts.
Pear, Blue Cheese and Leek Twice-Baked Soufflé
This recipe makes 4 x 200 mL (7 fluid ounces) ramekins. For the original recipe, please click here.
Print Recipe Twice Baked Soufflee
Ingredients:
- 30 g butter, divided, plus additional for buttering ramekins
- 30 g/1.5oz plain all purpose flour
- 250 mL (1 cup) milk, heated
- 150 g (1 small) pear, finely chopped or cubed
- 40 g (1/4 cup) leeks, finely chopped
- 2 eggs, separated
- 60 g blue cheese, crumbled
- salt and pepper
Directions:
- Preheat the oven to 350° F (180° C).
- Butter 4 ramekins well, all the way up the sides. Boil some water.
- Melt 10 g of the butter in a saucepan and add the chopped pears and leak and cook on medium heat until softened. Season with salt and pepper. Pour out of the pan and set aside to cool.
- Melt the remaining butter in the pan and add the flour all at once. Cook the flour for a minute without burning it. Add the milk and whisk until smooth, it will be very thick.
- Add the pear and leek mixture and stir well until combined in the roux. Add the egg yolks and stir well to combine. Set aside to cool.
- Meanwhile, beat the egg whites until stiff but not dry. Take about 1/4 of the beaten egg whites and stir it into the roux mixture to loosen. Fold in the remaining egg whites until well incorporated but not deflated.
- Divide the mixture into the four ramekins and bake in a bain-marie (this is why you were boiling the water) for 35-40 minutes or until tops are lightly golden (remember, they will be baked again).
- Allow to cool in the ramekins for about 5 minutes (they will deflate a bit), then gently loosen sides with a sharp knife and turn them out onto a cooling rack and cool until room temperature.
- Wrap each soufflé individually in plastic wrap and then bag in a large zip lock freezer bag. Freeze until required.
- To defrost, remove from the freezer the night before it is required and defrost in the refrigerator. The microwave is not suitable for this step.
- Prepare the béchamel finishing sauce.
- Lay the soufflés into individual oven proof dishes (I used cast iron) and prepare the béchamel finishing sauce.
Ingredients for Béchamel Finishing Sauce:
Serves 4
- 5 g (1 tsp) duck fat, bacon fat or unsalted butter
- (1 tbsp) all-purpose flour
- 250 mL (1 cup) milk
- 5 mL (1 tsp) thyme leaves
- 1 1/2 slices bacon, cooked until crispy, chopped
- Salt
Directions for Béchamel Finishing Sauce:
- Melt butter in a small saucepan, add the flour and cook the roux without burning for about 1 minute.
- Slowly add the milk while whisking to creat a smooth sauce, cook until thickened.
- Flavour with the thyme leaves, bacon and salt.
- Pour over the defrosted soufflés in an oven-proof bakeware and bake about 25 minutes in a preheated 350° F (180° C), to heat it through.
Notes:
- You may use any cheese you wish, although I would stick to full-flavoured cheeses.
- If you don’t like leeks, try caramelized onions instead (I always have frozen leeks in my freezer and come to think of it, caramelized onions!).
- Lorraine poured about 300 mL (1 1/4 cup) heavy cream over her soufflées instead of the béchamel sauce.
I always thought a souffle was once and done. I had no idea there was a twice-baked version. I love that, and I love béchamel, so this is right up my alley.
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It’s a very tasty treat, I will definitely make it again.
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I also love béchamel… and actually all the ingredients in these beautiful soufflés (love blue cheese with leeks). They look very original in their forms and I imagine it would be a lovely surprise to start eating them and realise they are light and fluffy….
I also had no idea a soufflé could be frozen!
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I love what you’ve done with this recipe Eva – your additions are mouthwatering indeed. I especially like the idea of pear intermingled with the blue cheese and leek. What a beautiful play of flavours. How fun to be able to pull these together in ramekins too – I have never made a soufflé but your description is making me hopeful that even I might be able to pull these off 😉 x ps: enjoyed spending time over at Lorraine’s.
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Thank you for you kind and generous compliments, Kelly. We just had the last two when we returned from our vacation in Wisconsin and Illinois and the flavours were spot on. The béchamel was decadent but pulled it all together. I’ll be making the recipe again.
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Happy birthday Canada and yay Eva!! Thank you so much for trying my recipe-I’m so honoured! 😀 And you’re so right, there’s none of that hushing with this recipe. It’s so resilient. Love your version 😀
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Hi Lorraine, thank you for you kind birthday wishes. I loved your recipe, because it saves time and was absolutely delicious. I always combine a variety of pre-made items and freshly made items for a dinner party.
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This is unlike any souffle recipe I’ve ever seen I find it absolutely fascinating. And your right the flavors are perfect together. GREG
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Thanks Greg, it is a little unorthodox but it does work. The flavours are bold and the texture is light and airy, much like a traditional soufflé.
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Happy Canada Day! Love this dish — blue cheese is so good in a soufflé. And really like that you can freeze these, then finish them. Convenient!
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Thank you kindly John. They truly are perfect for a dinner party.
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Mmmmm….I love that this recipe has pears and blue cheese! So elegant and delicious! So glad the good ol’ US of A helped you celebrate Canada ‘s birthday!
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Blue cheese does pear (hehehe) so well with fruit! Yes, it was very kind of the US to celebrate our special day.
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Wow, that is one decadent soufflé! Happy 150th Canada!!!
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Thank you Betsy. I can’t eat like that every day, but once in a blue mood, it truly is a treat!
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Delicious flavours … and TWICE baked?
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Thank you Maria. Deeelicious too!
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This looks seriously rich and delicious. Didn’t know you can freeze souffle. wow live and learn!
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When I read Lorraine’s recipe, I was skeptical but it really does work. It is so delicious too.
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Happy Canada 150! Your Soufflé looks delicious and yes, my mouth is watering. Sitting down for breakfast and would rather have one even 2 of your Soufflé. Love béchamel sauce
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Thank you kindly, Norma. It is easier than even I first thought. The flavours are awesome too. I adore béchamel too.
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