New This Month

Goat Cheese Souffles


The airy souffles make for a great start to any dinner.

  • Prep:
  • Total Time:
  • Servings: 4

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 degrees. 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.

Cook's Notes

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

Reviews Add a comment

  • 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.