Twice-Baked Goat Cheese Soufflé

Twice-Baked Goat Cheese Soufflé
Yield
8servings
Yield
8servings
Twice-Baked Goat Cheese Soufflé
Yield
8servings
Yield
8servings
Ingredients
  • 3tablespoons butterbutter for coating ramekins
  • 1cup dry breadcrumbs
  • 3tablespoons cake flour
  • 1cup milk
  • 10ounces soft goat cheese
  • 3large egg yolks
  • coarse salt
  • black pepper
  • 7large egg whites
Yield:
Instructions
  1. Position the rack in the center of the oven and preheat the oven to 425°F.
  2. Butter eight 5-ounce ramekins, making sure to coat them well.
  3. Coat each ramekin with breadcrumbs then turn them over and tap out the excess.
  4. Reserve any remaining breadcrumbs.
  5. Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat.
  6. Whisk in the flour and cook for 20 seconds, whisking constantly.
  7. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
  8. Crumble 8 ounces of the cheese into a large mixing bowl.
  9. Pour the hot milk mixture over the goat cheese and mix well.
  10. Add the egg yolks and mix again.
  11. Season with salt and pepper.
  12. Using an stand mixer with a clean, dry whisk attachment, beat the egg whites until stiff peaks form.
  13. Fold half of the whites into the cheese mixture to lighten it.
  14. Then gently fold in the remaining whites.
  15. Divide half of the soufflé mixture among the prepared ramekins.
  16. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the soufflé mixture, dividing it equally among the ramekins.
  17. Sprinkle the remaining breadcrumbs over the top.
  18. Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
  19. Bake for about 25 minutes, or until the soufflés are golden.
  20. Remove from the oven and let stand, still in their water bath, for 15 minutes.
  21. Using a towel to hold the ramekins, run a knife around the inside rim to loosen.
  22. Turn out the soufflés onto a baking sheet.
  23. The soufflés may be held at room temperature for up to 6 hours before the final baking.
  24. When ready to serve, bake the soufflés in a 425° oven for 5-7 minutes, or until deep golden brown.