Prep 25 mins
Cook 32 mins
Top recipe of 2000 in the San Francisco Chronicle, from Zax Tavern in Berkeley, California. Serve it alone or surrounded by lightly dressed greens such as arugula. It also shines with baby spinach dressed with an apple cider vinaigrette, apples, celery and fennel.
- 3 tablespoons butter, for coating ramekins
- butter, for coating ramekins
- 1 cup dry breadcrumbs
- 3 tablespoons cake flour
- 1 cup milk
- 10 ounces soft fresh goat cheese
- 3 egg yolks
- salt and pepper
- 1 cup egg white (about 7 large)
- Position the rack in the center of the oven and preheat the oven to 425°. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.
- Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
- Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
- Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.
- Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.
- Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
- Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.
- Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.
- When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.
I make a version of these souffles myself - and thought it would be good to makes these slightly different souffles for the French Souffle ZWT3 challenge! These were as always, as they are no fail souffles, excellent! I made them for 6 people, so cut back to 5 egg whites and 8 ozs fresh goats cheese.I adapted the rest of the ingredients, very slightly down - and they were fine. We ate these, very late (?!) with a rocket salad as a starter.....and some crusty French bread. I make these and freeze them - they work perfectly when defrosted and are great for busy cooks! Thanks Ev for another fine recipe! FT:-)
Tried last night used a goats cheese spread with herbs. Very easy. Left it for an hour when it was done and reheated for 7 min would have preferred it slightly warmer. Had left overs for lunch reheated nicely in microwave.
The first time I made another version of these, I was very skeptical about them rising up a second time and was surprised when they did. This version really works also, but has more goat cheese in them, which made them creamier tasting. So I will be making this version from now on. I served these as part of an appetizer "dinner" so didn't do the greens. So nice to be able to have them made ahead of time and just pop them in the oven when ready to serve.