Tama's Individual Goat Cheese Soufflés

Luscious, fluffy goat cheese soufflés are impressive and make a nice lunch item with a salad.

Servings: 10

Cook Time: 1 hour

Pair With: An elegant Pinot Noir.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


3 tablespoons unsalted butter plus extra to coat the ramekins

3/4 cup Panko (Japanese breadcrumbs), approximate

3 tablespoons flour

1 cup half-and-half

12 ounces fresh goat cheese

4 egg yolks

8 egg whites total

1 1/2 teaspoons salt

1/8 teaspoon white pepper


Preheat oven to 425 degrees and place the rack in the middle. Butter the bottom and sides of ten 4-ounce ramekins. Coat the inside of the ramekins with the Panko and tap out the excess.

Divide 3 ounces of the goat cheese among the ramekins--putting a dollop at the bottom of each one. Melt the 3 tablespoons butter in a medium saucepan, whisk in the flour, and cook for 1 minute while whisking. Add the half-and-half and cook for one minute or until the mixture thickens, whisking continuously. Remove from heat.

Put the remaining 9 ounces of the goat cheese in a large mixing bowl. Pour the hot half/half mixture over the top and mix well. Stir in the egg yolks and season with salt and pepper. Beat the egg whites to stiff peaks using a mixer. Gently fold the whites into the cheese mixture. Divide the souffle mixture among the ramekins and sprinkle lightly with Panko.

Place the ramekins in a baking dish and fill with hot water to about half way up the sides of the ramekins. Carefully place the baking dish in the oven and bake for 20 minutes or until the soufflés are golden brown.


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Chef's Notes:

Resist the temptation to open the oven before the soufflé is done--it will fall. Look through the window in your oven to see when it is nicely browned. Serve the soufflé immediately.

Try our flan recipe (under 'Desserts') to use the extra 4 egg yolks.