Prep 30 mins
Cook 20 mins
I found this on the web yesterday and made it last night. It was quick, easy and delicious! A great make ahead. You could do the first part the night before and then just pop them into the oven 20 minutes before you want to serve them.
- 225 ml milk
- 1 slice onion
- 1 bay leaf
- grated nutmeg
- 25 g flour
- 25 g butter
- 100 g goat's cheese, cut into cubes
- 2 eggs, separated
- salt & freshly ground black pepper
- freshly grated parmesan cheese
- 200 ml single cream
- Place milk, onion, bayleaf and nutmeg in a saucepan and gently heat to a simmer. Strain into a jug. Melt the butter in the rinsed and dried pan. Stir in the flour and cook for 1 minutes. Add the hot milk gradually, whisking to make a smooth sauce. Cook gently for 2 minutes.
- Remove from the heat and stir in the cheese and egg yolks. Season with salt and pepper to taste. Whisk the egg whites until stiff and then fold into the cheese mixture. Divide between 4 well buttered ramekins. Place ramekins in a roasting tin. Pour in boiling water to depth of 1/2 inch.
- Bake in an oven pre-heated to 180*C for 15 minutes, until puffed up, set and lightly browned. Leave to cool.
- to serve, turn the souffles out into a buttered baking dish. Sprinkle with parmesan cheese. Season the cream with salt and pepper and pour over the souffles. Bake in an oven pre-heated to 200*C for 20 minutes or until well risen and golden brown.