![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2021\/08\/Twice-Baked-Magic-Souffles.png\")
<\/p>\nTwice-Baked Magic Souffl\u00c3\u00a9s<\/p>\n
<\/p>\n
5 T. unsalted butter<\/p>\n
1\/2 cup finely chopped leeks<\/p>\n
1\/4 cup all-purpose flour<\/p>\n
1 1\/2 C. whole milk, warmed<\/p>\n
1 tsp. kosher salt<\/p>\n
1 pinch ground nutmeg<\/p>\n
1 1\/2 C. grated Parmigiano-Reggiano<\/p>\n
1 cup heavy cream<\/p>\n
5 eggs, separated<\/p>\n
<\/p>\n
Preheat the oven to 425\u00c2\u00b0F and generously grease six 8-ounce ramekins. In a medium saucepan over medium-low heat, melt 1 T. of the butter. Add the leeks and cook, stirring, until soft but not brown, 4 to 5 minutes. Transfer to a bowl and set aside. Melt the remaining 4 T. of butter over medium heat in the same saucepan that you used for the leeks. When the butter stops foaming, whisk in the flour and cook, whisking, for 1 minute. Whisk in the milk and cook, whisking, until the mixture boils and thickens. Stir in the salt, nutmeg, 1 1\/4 C. of the cheese, and the leeks. Transfer a third of the mixture to a bowl, whisk in the cream, and set aside. Whisk the egg yolks into the remaining two-thirds, then transfer the mixture to a large bowl. In the bowl of an electric mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), beat the egg whites with a pinch of salt until they hold stiff peaks. Stir a third of the whites into the yolk mixture to lighten it, then fold in the remaining two-thirds until no streaks of white remain. Divide the mixture among the greased ramekins, smooth the tops, then run the tip of your finger around the inner edge of each ramekin (this will help the souffl\u00c3\u00a9 rise higher and straighter). Arrange the ramekins in a baking dish and pour enough hot water into the baking dish to come half an inch up the side of the ramekins. Transfer to the oven and bake until puffed, deep golden brown, and set within, about 25 minutes. Remove from the oven, remove the ramekins from the water bath, and let the souffl\u00c3\u00a9s cool (they will deflate). Run a knife around the inner edge of each ramekin, then turn the souffl\u00c3\u00a9s out into a gratin dish and pour the reserved cream mixture over and around the souffl\u00c3\u00a9s. Top each with some of the reserved Parmigiano. At this point, the souffl\u00c3\u00a9s can be covered with plastic wrap and refrigerated for up to 24 hours (I\u00e2\u20ac\u2122m telling you, this recipe is magic). When you\u00e2\u20ac\u2122re ready to bake the souffl\u00c3\u00a9s a second time, preheat the oven to 425\u00c2\u00b0F. Bake until the souffl\u00c3\u00a9s are puffed and browned (they will puff as much as\u00e2\u20ac\u201dif not more than\u00e2\u20ac\u201dthe first time they were baked), about 10 to 15 minutes. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Twice-Baked Magic Souffl\u00c3\u00a9s 5 T. unsalted butter 1\/2 cup finely chopped leeks 1\/4 cup all-purpose flour 1 1\/2 C. whole milk, warmed 1 tsp. kosher salt 1 pinch ground nutmeg 1 1\/2 C. grated Parmigiano-Reggiano 1 cup heavy cream 5 eggs, separated Preheat the oven to 425\u00c2\u00b0F and generously grease six 8-ounce ramekins. In a medium saucepan over medium-low heat, melt 1 T. of the butter. Add the leeks and cook, stirring, until soft but not brown, 4 to…<\/p>\n