Make-Ahead Individual Goat Cheese Souffles
Serves 6
make cheesy, feather-light individual goat cheese souffles with chives to honor the moms in your life on their day. they’re baked twice, but they’re still deliciously creamy. While the idea of whipping up a souffle makes many cooks pause, the formula here isn’t daunting. You make a thick bechamel sauce, stir in egg yolks and cheese, fold in fluffy whites, and bake. Where there is often a glitch getting a souffle in and out of the oven in a timely way, these individual beauties are made ahead so you won’t have that moment of panic. You’ll assemble and bake the souffles in ramekins (or other individual baking dishes) in a larger dish filled partway with water. When they’re brown, let them cool, and turn them out of their little cups. they will deflate, but don’t worry, they’ll perk up again on their second turn in the oven. they can sit in the fridge for an hour or for up to two days. When you’re ready to serve them, line them up in a baking dish, pour cream over the top and sides, sprinkle with Parmesan, and bake them again. on a brunch table, these magical golden souffles will wow all the moms and everyone else.
Butter (for the ramekins or dishes)
8 ounces plain goat cheese
1 cup whole milk
5 tablespoons finely chopped or snipped fresh chives
3 tablespoons unsalted butter
4 tablespoons flour
Salt and pepper, to taste
4 eggs, separated
¼ teaspoon salt ƒ teaspoon black pepper
2 tablespoons finely chopped fresh parsley
1½ cups heavy or whipping cream
2 tablespoons freshly grated Parmesan
1. Set the oven at 350 degrees. generously butter 6 ramekins or other individual baking dishes (½ cup capacity each). Place them in a 9-by-13-inch baking dish or roasting pan.
2. Place 6 small chunks of goat cheese, about the size of a rounded teaspoon, in the center of each ramekin.
3. infuse the milk: to use a microwave, pour the milk and 3 tablespoons of the chives into a glass measuring cup. heat for 90 seconds, or until hot. or use a saucepan: heat over medium heat for 2 minutes, or until small bubbles form around the edges. Set the milk aside for 15 minutes.
4. in a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute. gradually whisk in the infused milk and chives. cook, whisking constantly, for 2 minutes, or until the mixture bubbles and is thick and smooth. remove the saucepan from the heat. Whisk in the remaining goat cheese in walnut-size pieces, stirring until the mixture is smooth. transfer to a large bowl. Whisk in the egg yolks, salt, pepper, and parsley.
5. in an electric mixer on medium-high speed, beat the egg whites until they form stiff peaks. they should be firm, yet still creamy, not dry. remove the bowl from the mixer stand. use a rubber spatula to stir one-third of the whites into the cheese sauce. gently fold in the remaining whites.
6. Divide the mixture evenly among the 6 ramekins or dishes. Pull the middle oven rack out a few inches and set the baking dish or roasting pan on it. Pour enough hot tap water in at the edge to come halfway up the sides of the ramekins. gently slide the rack back into place in the oven. bake for 25 to 30 minutes, or until the tops of the souffles are puffed, lightly browned, and springy when you press a finger gently on top.
7. using tongs, carefully transfer the souffles from the water bath to a wire rack; cool completely. Pour off the water from the baking dish or roasting pan. Wipe it dry.
8. When the souffles are cool enough to handle, run a thin knife around the edge of a ramekin or dish. invert it onto the palm of your hand. Set it, right side up, in the baking dish. repeat with the remaining souffles. cover with plastic wrap and refrigerate for 1 hour or for up to 2 days.
9. Set the oven at 375 degrees.
10. Pour the cream over the top and sides of the souffles. Sprinkle the top of each one with Parmesan. bake for 14 to 16 minutes, or until the souffles are puffed and golden.
11. use a thin spatula to transfer the souffles from the baking dish to 6 plates. Spoon the cream from the dish beside each souffle and sprinkle with the remaining 2 tablespoons chives. Serve at once.