Goat Cheese Soufflés
These exceptional, melt-in-your-mouth goat cheese soufflés will impress your dinner guests with your adept culinary skills.
1 1/2 tablespoon butter (more for buttering ramekins)
1 1/2 tablespoon all-purpose flour
1 cup milk
Freshly ground black pepper
5 large eggs, separated
8 ounces goat cheese
- Preheat oven to 400°F (205°C). Place baking sheet on bottom rack of oven. Generously butter four 1 1/2 cup ramekins; place in freezer.
- In a small saucepan over medium heat, melt butter. When foam subsides, add flour and whisk to combine. Cook, whisking constantly, until mixture begins to
darken (this is a roux). Slowly add milk, whisking so lumps do not form, and simmer until mixture thickens. Remove from heat. Season generously with salt and ground black pepper. Whisk in egg yolks. Set aside.
- Place egg whites and a large pinch of salt in the bowl of a mixer. Mix until whites form fairly stiff peaks. Using a rubber spatula, add a third of the egg whites to sauce and fold until combined. Add sauce to remaining egg whites and fold until well mixed. Crumble cheese over mixture. Fold mixture once or twice to disperse cheese, but do not break it up.
- Remove ramekins from freezer. Spoon mixture into them, being careful not to smear sides, leaving 1/2-inch space on top.
- Place ramekins on baking sheet and bake 16 to 18 minutes, until soufflés have risen and are still a little wobbly. Remove from oven and serve immediately.
Makes 4 servings.