Soufflés often can be intimidating, but this one is fairly simple to make. It’s also a good make-ahead for a future meal.
- 8-ounces goat cheese
- 4 large eggs
- 3-1/2 Tbsp. unsalted butter
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/3 cup flour or gluten-free flour mix
- 1-1/2 cup milk, preferably whole
- 1 Tbsp. quality mustard
- 1 Tbsp. chopped fresh herbs (thyme, basil, oregano)
- Preheat oven to 375°F and butter 6 ramekins.
- Make a roux by melting butter in a saucepan. Whisk in flour and cook over low heat for a few minutes, while whisking.
- Add milk slowly while whisking and allow to simmer until the sauce thickens. Remove from heat.
- Separate the eggs. Whisk the egg yolks, goat cheese, and spices into the saucepan.
- With a counter or hand mixer, beat the egg whites until they hold stiff peaks. Fold a quarter of the mix into the flour and egg mixture. Add the remainder of the whites gently until just combined.
- Place mixture in the prepare ramekins and place them on a baking pan. Pour water in the pan until it reaches halfway up the sides of the ramekins.
- Bake until slightly puffed and golden brown, usually 12 to 15 minutes. Turn soufflés over onto a plate to serve immediately, or cool upside-down on a buttered cookie sheet and reheat when ready to serve.