Mike Crowson's Twice-Baked Cheese Soufflé

Friday mornings aboard Finesse offer cooking demonstrations in the beautiful open galley with chef Mike Crowson. “We try to find something that could be recreated at home, so the twice-baked cheese soufflé was very popular choice all season” recalls Mike. 

Read on for Mike’s mouthwatering twice-baked cheese soufflé recipe, or click here to read more about Finesse’s master chef. 

Twice-baked Cheese Souffle recipe by Chef Mike Crowson of luxury barge hotel Finesse in Southern Burgundy


Mike Crowson’s Twice-Baked Cheese Soufflé Recipe

  • 65g Butter
  • 65g Flour
  • 370ml Milk
  • 5 Egg yolks
  • 9 Egg whites
  • 1 tsp Dijon mustard
  • 212g Cheese, grated
  • Salt and pepper, to taste


  • Handful of green capers
  • Light cheese sauce
  • Green salad

French comte cheese is a favourite ingredient that can be used to make a cheese souffle


  1. Preheat the oven to 180°C / 360°f, prepare 8 individual ramekins, grease them with butter or spray oil


  1. Melt the butter in a small saucepan, then add in the flour and cook over a medium heat for a couple of minutes, then turn off the heat add a third of the milk. Beat until combined, then add half the remaining milk, return to the heat and continue mixing. When absorbed, add the remaining milk and mix until fully combined and smooth. Be careful it doesn’t catch on the base of the pan.Take the pan off the heat, and add the egg yolks & mustard. Beat the mixture until blended & smooth, add the cheese, return the pan to a medium heat and mix the cheese until melted into the roux. It does not have to be fully incorporated – a few little lumps of cheese will give nice little cheesy hits in the final soufflé. Pour the finished base into a large mixing bowl to cool, then season to taste at this point


  1. Put the egg whites into a mixing bowl and whisk to medium stiff peaks (not too stiff or they become brittle and will break down when you try to fold them in to the base). Fold a third of the whites into the cheese mix. At this point, you can be a little rough folding them in because this part will loosen the mix to make it easier to fold in the rest of the whites. When incorporated, fold in the remaining whites in two parts – being more careful, it does not matter if there are a few flecks of whites showing, but don’t over mix


  1. Fill the prepared ramekins almost to the top with the mix, place them in a roasting tin and fill the tin with water halfway up the ramekins, to create a Bain Marie. Place them in the oven and bake for 25-30 minutes until golden on top and risen. Remove from the oven and take off the ramekins from the Bain Marie


  1. When cool enough to handle the ramekins, turn out the soufflés and place in the refrigerator until you need them. When ready to eat, remove them from the refrigerator 30 minutes before. Preheat the oven to 180°C 350°F, bake them for 8 minutes and they will once again rise and crisp on the outside


  1. Serve with some onion marmalade, a light cheese sauce with some capers or a green salad if you’re looking for a healthier accompaniment.

Mike's Top Tip

This recipe can be made in advance and kept refrigerated for up to three days, then reheated when required. This makes it a great choice for something like a dinner party, where you want to spend as much time with guests as possible.

European Waterways' master chefs prepare world-class cuisine. Meet Chef Mike from luxury hotel barge Finesse

Bon Appétit!

You can enjoy Mike’s twice-baked cheese soufflé aboard luxury hotel barge, Finesse on a Southern Burgundy cruise. Talk to our Cruise Specialists today for help in planning your gourmet Burgundy adventure.

Luxury barge cruise Finesse as she cruises Southern Burgundy - barge holidays in France

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