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Recipe: Individual Goat Cheese Soufflés with Gluten-Free Option

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)


  1. Preheat oven to 375°F and butter 6 ramekins.
  2. Make a roux by melting butter in a saucepan. Whisk in flour and cook over low heat for a few minutes, while whisking.
  3. Add milk slowly while whisking and allow to simmer until the sauce thickens. Remove from heat.
  4. Separate the eggs. Whisk the egg yolks, goat cheese, and spices into the saucepan.
  5. 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.
  6. 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.
  7. 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.

At A Glance