Goat Cheese Soufflés

1. 1

   Grease six 2/3-cup souffle dishes using 2 tbsp of the butter; line bottom of dishes with parchment paper. Place dishes in a large baking dish.

2. 2

   Heat milk, thyme and bay leaf in a small saucepan on medium-low heat until simmering. Strain into a bowl; discard herbs. Melt remaining butter in same pan on medium heat. Add flour; cook, stirring, for 1 min, or until mixture bubbles and thickens. Gradually stir in hot milk; cook, stirring, for 1 min, or until sauce boils and thickens. Transfer to a large, heatproof bowl; stir in egg yolks. Cover with plastic wrap; cool.

3. 3

   Preheat the oven to 350u00b0F. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold one-quarter of the egg whites into sauce. Fold in goat cheese, then remaining egg whites. Spoon mixture into souffle dishes. Add enough boiling water to baking dish to come halfway up sides of souffle dishes.

4. 4

   Bake for 15 mins, or until well puffed up. Cool for 30 mins.

5. 5

   Turn out souffles into small ovenproof dishes; place dishes on a baking pan. Spoon 1 tbsp cream over each souffle; sprinkle with Gruyere cheese. Bake at same temperature for 10 mins, or until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.