No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Goat Cheese Souffles

Soft goat cheese can be substituted for aged; be sure to reduce the amount of salt to 3/4 teaspoon.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Goat Cheese Souffles

Source: Martha Stewart Living, December 2007


  • 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


  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.

Reviews (2)

  • 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.

Related Topics