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1
Preheat oven to 350F.
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2
Rub inside of six 3/4-cup souffle dishes or ramekins with 2 tablespoons butter.
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3
Coat with breadcrumbs; tap out excess.
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4
Set aside.
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5
Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat.
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6
Add flour and cook 2 minutes, whisking constantly.
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7
Gradually whisk in milk.
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8
Increase heat to medium.
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9
Simmer mixture until very thick, stirring constantly, about 5 minutes.
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10
Add half of goat cheese and whisk until melted and smooth.
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11
Mix in salt and pepper.
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12
Whisk egg yolks in medium bowl to blend.
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13
Gradually whisk in hot souffle base.
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14
Cool 5 minutes.
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15
Beat whites in large bowl until stiff but not dry.
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16
Mix 1/4 of whites into souffle base to lighten.
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17
Fold in remaining whites.
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18
Fold in remaining goat cheese.
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19
Divide mixture among prepared souffle dishes.
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20
Place in 13x9x2-inch metal baking pan.
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21
Add enough hot water to pan to come halfway up sides of dishes.
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22
Bake souffles until puffed and golden brown on top and softly set in center, about 20 minutes.
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23
Serve souffles immediately in their dishes.
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24
Or for twice-baked version, cool souffles in dishes in water for 5 minutes.
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25
Remove souffles from water.
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26
Run small sharp knife around sides of dishes to loosen souffles.
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27
Turn out onto buttered baking sheet.
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28
Refrigerate up to 4 hours.
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29
Before serving, rewarm souffles on same sheet in 350F oven until heated through, about 10 minutes.
