Prep 30 mins
Cook 1 hr
I was very skeptical of Emeril's claim that you could let this souffle fall and then re-heat it and get it to return to a puffy state. He was right. I made this dish for Christmas dinner and served it over wilted spinach. It was fabulous, and I did most of the work before my vegetarian guests arrived. As I recall, Emeril stated that any type of cheese or combination of cheeses would work for this recipe.
- 3 tablespoons unsalted butter
- 1 tablespoon fine dry breadcrumb
- 1 tablespoon grated parmesan cheese
- 2 tablespoons minced shallots or 2 tablespoons minced red onions
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 3 egg yolks
- 4 ounces goat cheese
- 1 teaspoon minced fresh tarragon
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 4 egg whites
- 1 pinch cream of tartar
- 5 teaspoons unsalted butter
- Preheat the oven to 375 degrees F. Lightly butter 6 (3/4 cup/6-ounce) ramekins with 4 teaspoons of the butter. (I used one large round casserole dish for half the recipe and made one large one just fine).
- Combine the breadcrumbs and Parmesan cheese and use to dust the bottoms and sides of each ramekin.
- Set inside a roasting pan large enough to hold the cups without touching.
- In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the shallots and cook until soft and fragrant, about 1 minute.
- Add the flour and cook, stirring constantly with a wooden spoon, until it thickens slightly and forms a light roux, 2 to 3 minutes.
- Add the milk, and bring to a boil. Simmer, whisking, until thick, 2 to 3 minutes.
- Remove from the heat. Add the egg yolks 1 at a time, whisking after each addition. Add the cheese, tarragon, salt, and pepper, and stir to incorporate.
- In a large bowl, beat the egg whites and cream of tartar until stiff peaks just form. Stir 1/4 of the egg whites into the egg yolk mixture.
- Gently fold the remaining egg whites into the yolks in 3 additions.
- Divide among the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins.
- Bake without opening the oven door until slightly puffed and golden brown, about 20 minutes.
- Remove from the oven and transfer to a wire rack. Let rest uncovered for 30 minutes. Run a thin, sharp knife around the edges of the ramekins to release the souffles. (Note: souffles can be covered at this point in plastic wrap and refrigerated overnight.).
- Increase the oven temperature to 425°F Bake the souffles until puffed and heated through, 5 to 7 minutes. Remove from the oven.
- If you are serving this on wilted spinach, it gets tricky. Have all the ingredients ready before returning the souffles to the oven. When the souffles have been in for 5 minutes, put the spinach in the pan. At that point, get everyone to the table and hurry.