3 Tbsp butter
1/4 cup dry breadcrumbs
3 Tbsp cake flour
1 cup milk
10 oz. goat cheese
3 egg yolks
Salt and Pepper to taste
1 cup egg whites (about 7)
Makes 12 soufflés
- Preheat oven 325
- Butter 12 5-ounce ramekins or standard muffin tin, fill with breadcrumbs and turn out.
- Melt 3 Tbsp butter in stainless saucepan over medium heat. Whisking constantly, add flour.
- Whisk in the milk and cook over low heat for about 3 minutes, until mixture has thickened like a thin pudding.
- Crumble 3/4 of the goat cheese into a large bowl, reserving the remainder. Pour the hot milk mixture over the cheese, and mix well. Add the egg yolks and mix; season with salt and pepper.
- Using an electric mixer, beat the egg whites until stiff peaks form. Fold 1/2 whites onto the cheese to lighten, then fold in remaining whites.
- Divide 1/2 of the soufflé mixture among the ramekins. Crumble the remaining goat cheese among the ramekins, then top with the remaining soufflé mixture.
- Place the ramekins in a large baking pan and pour in boiling water to come 1/2 way up the ramekins. Bake for 25 minutes or until the soufflés are golden.
- Remove from the oven and let stand, still in the water for 15 min.
- Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out soufflés onto baking sheet. The soufflés may be help at room temp fro up to 6 hours before the final baking or individually wrapped and refrigerated for 3 days.
- If refrigerated, brign the souffles out to temper 30 min prior to baking.
- When ready to serve, bake the soufflés in a 425 oven for 4-5 minutes or until a deep golden brown.
Wonderful a top of a seasonal salad: springtime asparagus tips, English peas and baby greens, Summer corn and sun-dried tomato with fresh romaine. For fall try diced apples, caramelized onion and butter lettuce. Winter accompaniments of dried fruits and balsamic vinaigrette with greens. So versatile and delicious!