-
1
Preheat oven to 375F (190C).
-
2
Coat four 10 ounce ramkins (or a 2 quart souffle dish) with cooking spray and place on a baking sheet.
-
3
Place broccoli in a microwave safe bowl.
-
4
Cover and microwave until the broccoli is tender crisp, 1 to 2 minutes then set aside.
-
5
Melt butter and oil in a large saucepan over medium-high heat.
-
6
Stir in flour and cook stirring constantly for one minute.
-
7
Adjust heat as needed to prevent the roux from getting too dark, it should be the color of caramel.
-
8
Add milk, mustard, rosemary, and salt and cook, stirring constantly until thickened, about 1 to 2 minutes.
-
9
Remove from heat and immediately whisk in the goat cheese and 3 egg yolks until combined.
-
10
Transfer to a large bowl.
-
11
Using an electric mixer in another bowl beat in the five egg whites on high speed until soft peaks form.
-
12
Add cream of tartar and continue beating until stiff peaks form.
-
13
Using a rubber spatula gently fold half the egg whites into the milk mixture.
-
14
Gently fold in the remaining egg whites and the broccoli just until no white streaks remain.
-
15
Transfer to the prepared ramkins or souffle dish.
-
16
Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center read 160 degrees F, about 20 minutes for ramkins and about 30 minutes in a souffle dish.
-
17
Serve immediately.
