Recipe courtesy of Michael Purpura
Recipe courtesy of Michael Purpura
Watch how to make this recipe.
Goat Cheese Souffles
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- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
- Yield: 24 appetizer portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 164
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 76 mg
- Sodium
- 201 mg
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
- Yield: 24 appetizer portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 164
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 76 mg
- Sodium
- 201 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Melt the butter in a heavy saucepan. Add flour and stir to combine. Cook lightly for 2 minutes. Add milk and continue to cook for about 5 additional minutes. Remove from heat and add cheeses and herbs. Continue stirring until all the cheese is melted.
- Transfer the mixture to a bowl and add the egg yolks, 1 at a time. Stir rapidly so as not to cook the eggs. In another bowl beat the egg whites until firm peaks form, but not dry and stiff. Gradually fold whites into the cheese mixture. Pour souffle batter into 24 (6-ounce) ramekins, filling almost to the top. Bake in a water bath for about 35 minutes.
- Before serving, run a knife around the edge of each souffle and release them upside-down onto a buttered baking pan. Place 1 tablespoon of cream on top of each souffle and bake for about 15 minutes.
