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Goat Cheese Souffles

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    Soft goat cheese can be substituted for aged; be sure to reduce the amount of salt to 3/4 teaspoon.
    Martha Stewart Living, December 2007
    • Prep Time 20 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    Ingredients

    • 3 tablespoons unsalted butter, plus more for dishes
    • 3 tablespoons all-purpose flour, plus more for dusting
    • 1/2 cup whole milk, warm
    • 4 ounces firm aged goat cheese, grated or coarsely chopped (about 1 1/2 cups)
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon coarse salt
    • 1/4 teaspoon freshly ground pepper
    • 4 large eggs, separated

    Directions

    1. Preheat oven to 375. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess.
    2. Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
    3. Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among souffle dishes, filling to 1 inch from top. Place on a baking sheet, and bake until puffed and golden, 12 to 15 minutes. Serve immediately.

    Recipe Reviews

    • AMBradford
      19 Dec, 2009

      This is delicious and very easy to make. The proportions are accurate and do not need "tweaking." The souffle also holds up surprisingly well as leftovers. I look forward to making this again.

    • kayla73
      10 Jan, 2009

      I loved this! I had soft goat cheese so I would omit the salt, so they are not too salty. Relatively easy to make and quick.

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