Recipes Double-Baked Three-Cheese Soufflés 5.0 (70) Add your rating & review Unlike the classic fragile soufflé, these individual ones from chef Jeremiah Tower (who was once the chef at Chez Panisse and Stars in the San Francisco Bay area) are perfect for a neophyte. They're designed to fall and then puff back to life with their second baking. Slideshow: Savory Soufflé Recipes By Jeremiah Tower Jeremiah Tower Instagram Jeremiah Tower is one of America's first celebrity chefs who contributed to developing California cuisine, from his time at Chez Panisse, to his restaurants Balboa Cafe, Stars, Stars Café, and Speedo 690. Tower has won three James Beard Awards, published seven books, and is the subject of documentary Jeremiah Tower: The Last Magnificent. Food & Wine's Editorial Guidelines Updated on April 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Active Time: 1 hrs Total Time: 2 hrs Yield: 12 Ingredients 4 tablespoons unsalted butter, plus more for the ramekins 1/4 cup all-purpose flour, plus more for the ramekins 1 cup milk 2 1/2 cups heavy cream 4 ounces mild goat cheese, crumbled 10 large egg yolks, lightly beaten 2 ounces Roquefort cheese, crumbled 1 1/2 cups freshly grated Gruyère cheese (4 ounces) Salt Freshly ground white pepper 8 large egg whites Directions Preheat the oven to 350°. Butter and flour twelve 1/3-cup ramekins, tapping out any excess flour. In a medium saucepan, melt the 4 tablespoons of butter over moderate heat. Whisk in the 1/4 cup of flour until smooth. Gradually whisk in the milk and 1 cup of the heavy cream until smooth; bring to a boil, whisking, then reduce the heat to low and simmer, whisking, for 5 minutes. Remove from the heat and stir in the goat cheese. Scrape the sauce into a bowl and let cool to room temperature, stirring occasionally. Beat the egg yolks into the sauce. Stir in the Roquefort and 1/2 cup of the Gruyère. Season with salt and white pepper. In a large stainless steel bowl, beat the egg whites with a pinch of salt until almost firm. Using a large rubber spatula, fold one-third of the beaten whites into the cheese sauce, then fold in the remaining egg whites just until blended. Gently spoon the soufflé mixture into the prepared ramekins, filling them three-fourths full. Set the ramekins on a rimmed baking sheet. Run your thumb around the rim of each ramekin to clean the inside. Bake the soufflés for 25 minutes, or until risen and golden but not quite set in the center. Let cool, then invert the soufflés onto a large ovenproof platter or individual dishes. Raise the oven temperature to 400°. Pour 2 tablespoons of the remaining heavy cream over each soufflé and sprinkle them with the remaining 1 cup of Gruyère. Bake the soufflés for 8 to 10 minutes, or until puffed and golden brown. If baking the soufflés on a platter, use a flat spatula to transfer them with their cream to plates, then serve. Make Ahead The unmolded baked soufflés can be refrigerated overnight. Bring to room temperature before proceeding. Suggested Pairing Lively, luxurious Champagne: NV Christian Etienne Brut. Rate it Print