- 2 Tbsp. butter, room temperature
- 2 Tbsp. all-purpose flour
- 2/3 c. whole milk
- 5 oz. soft goat cheese (such as Montrachet), very coarsely crumbled
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- 2 lg. egg yolks
- 4 lg. egg whites
1. Preheat oven to 350°F. Prepare six 3/4-cup ramekins with non-stick cooking spray.
2. Melt butter in large saucepan over medium heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium.
3. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of the cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.
4. Beat whites in large bowl until stiff but not dry. Gently fold in whites into soufflé base. Fold in remaining goat cheese.
5, Divide mixture among prepared soufflé dishes. Place on metal baking pan.
6. Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes. Let cool for 5 minutes. Run small sharp knife around sides of dishes to loosen soufflés. Turn out onto buttered baking sheet. Refrigerate up to 4 hours or overnight.
7. Before serving, warm soufflés in 350°F oven until heated through, about 10 minutes. Makes 6 servings.
Recipe Note: We make these with a local goat cheese made here on the Island. We serve the soufflés with a round of Canadian Bacon, and a zucchini pancake atop a bed of shredded cabbage and carrots that we lightly braise. You can make small versions of the twice baked soufflés for appetizers or to serve atop a bed of friseée lettuce as a starter course.