Goat Cheese Souffles
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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
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Preheat oven to 375. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess.
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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.
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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.
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.
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.