Ingredients
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6 tablespoons unsalted butter, plus more for greasing
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5 tablespoons all-purpose flour
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1 1/2 cups half and half
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1 cup whipping cream
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5 egg yolks
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6 ounces goat cheese
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1/2 teaspoon Kosher salt
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1/8 teaspoon black pepper
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1/4 teaspoon nutmeg, freshly grated
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1/8 teaspoon cayenne
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1/4 teaspoon dried thyme
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1 cup egg whites (from 7 eggs)
Directions
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Preheat the oven to 450° and generously butter six ramekins set on a large rimmed baking sheet.
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Gently melt the 6 tablespoons of butter and stir in the flour in a saucepan big enough to comfortably whisk 3 cups of liquid continuously. Cook slowly so the flour is not raw in order to make a blond roux, for about 5 minutes. Whisk in the half and half and whipped cream and cook on low heat, whisking frequently, until the béchamel thickens, about 5 more minutes. Remove and let cool slightly. Cover the béchamel directly with plastic wrap to prevent a film from forming and set aside.
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When the béchamel is cool, whisk in the egg yolks, goat cheese, and salt, pepper, nutmeg, cayenne, dried thyme until well combined.
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In a stand mixer fitted with a whisk attachment, whip the egg whites until peaks are stiff, about 4 minutes. Fold the whipped egg whites gently into the cheese mixture.
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Pour soufflé mixture evenly into the prepared ramekins and bake on the baking sheet for 10 to 12 minutes, until puffed, and light golden brown. Serve immediately.