Recipe courtesy of Gourmet Magazine
Print
Total:
56 min
Prep:
15 min
Cook:
41 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1/2 pound aged (firm) goat cheese
  • 4 large eggs
  • 5 tablespoons unsalted butter, plus extra for baking sheet
  • 1/3 cup all-purpose flour
  • 1 1/3 cups whole milk
  • 2 teaspoons Dijon mustard
  • 2 teaspoons finely chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 3/4 cup heavy cream
  • Accompaniment: salad greens tossed with your favorite vinaigrette.

Directions

Preheat oven to 375 degrees F.

Butter six (3/4-cup) ramekins (3 3/4 by 2 inches). Crumble goat cheese and separate eggs. In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and add yolks, mustard, 1 teaspoon thyme, 2/3 cheese, and salt and pepper, to taste, whisking until cheese is melted. Transfer yolk mixture to a large bowl.

In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir 1/4 whites into yolk mixture to lighten and fold in remaining whites and remaining cheese gently but thoroughly.

Divide souffle mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake souffles in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack. Let souffles stand, uncovered, 30 minutes (souffles will fall slightly).

Lightly butter a baking sheet. Run a thin knife around edges of souffles. Invert each souffle onto palm of your hand and carefully put, right side up, onto baking sheet. Souffles may be made up to this point 2 days ahead and chilled, covered.

Increase temperature to 425 degrees F.

In a small saucepan bring cream with remaining teaspoon thyme, salt and pepper, to taste, to a boil. Remove pan from heat and keep cream warm, covered. Bake souffles in middle of oven until slightly puffed and heated through, about 5 minutes.

Transfer souffles to plates. Spoon 2 tablespoons cream over each souffle and arrange salad decoratively alongside.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Twice Baked Potatoes

Recipe courtesy of Kelsey Nixon

Spinach, Bacon, and Goat Cheese Frittata

Recipe courtesy of Hugh Fearnley-Whittingstall

Roasted Fig Salad with Goat Cheese, Prosciutto and Arugula

Recipe courtesy of Laura Vitale

Art Smith's Goat Cheese Drop Biscuits

Recipe courtesy of Art Smith

Sausage and Goat Cheese Egg Casserole

Recipe courtesy of Tiffani Thiessen

French Lentils with Walnuts and Goat Cheese

Recipe courtesy of Laura Calder

Goat Cheese and Herb Stuffed Radicchio Leaves

Recipe courtesy of Giada De Laurentiis

Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing

Recipe courtesy of Kelsey Nixon

Five-Minute Salad: Goat Cheese, Herb and White Bean

Recipe courtesy of Ellie Krieger

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here