Description
Elegant twice-baked goat cheese soufflés infused with lemon zest, thyme, and cream. Light, fluffy, and perfect for make-ahead entertaining.
Ingredients
Scale
- ¾ cup whole milk
- 1 bay leaf
- 2 sprigs fresh thyme
- ½ small onion
- Ground nutmeg, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon melted butter (for greasing)
- 3 tablespoons breadcrumbs, lightly toasted
- 3 tablespoons all-purpose flour
- ¼ teaspoon dry mustard powder
- ¾ cup finely grated hard cheese
- 1 teaspoon fresh lemon zest
- 2 large eggs, separated
- Salt and black pepper, to taste
- ⅔ cup heavy cream
- 1 teaspoon fresh thyme leaves
- 3½ ounces soft goat cheese, cut into 4 rounds
- Black pepper, to finish
Instructions
- Pour the milk into a small saucepan and add the bay leaf, thyme sprigs, onion, and a pinch of nutmeg. Warm gently over low heat until steaming but not boiling. Remove from heat and let steep for 10 minutes, then strain and discard the solids.
- Brush four 6-ounce ramekins with melted butter. Sprinkle breadcrumbs inside, turning to coat evenly. Tap out excess crumbs. Preheat the oven to 350°F.
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook for about 1–2 minutes until smooth. Add the mustard powder. Slowly whisk in the infused milk over low heat until smooth. Cook, stirring, until very thick. Remove from heat and mix in the grated cheese, lemon zest, salt, and pepper. Let cool briefly, then stir in egg yolks one at a time.
- Whisk egg whites until medium peaks form. Gently fold them into the cheese mixture in batches, keeping the mixture light and airy. Divide evenly among ramekins, filling about two-thirds full.
- Place ramekins in a deep baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 20–25 minutes, until puffed and lightly golden. Remove and let cool; they will naturally sink.
- Run a knife around each soufflé and gently turn them out onto a lightly greased baking dish, leaving space between each.
- Increase oven temperature to 400°F. Stir together the cream, thyme leaves, salt, pepper, and a pinch of nutmeg. Spoon the mixture over the soufflés. Top each with a round of goat cheese and a light sprinkle of black pepper. Bake for 15–18 minutes until hot and lightly golden.
- Serve warm with vegetables or a fresh salad.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 soufflé
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg