Don’t be afraid of making a soufflé; it is really not difficult, just a little temperamental (and we all have experience dealing with that!).
Start by making the base, which is a cheesy béchamel with egg yolks, cheese, milk, and a touch of flour. I use goat cheese, as I love its tang and creaminess, and add finely chopped chives. Then incorporate the whipped egg whites into your base and bake it for 30 minutes. That’s it! While it’s baking, whip up an easy mustard sauce to add a bit of bite and extra tang to the cheesiness—such a classic flavor combination.
For best results, do use good-quality, whole ingredients. For the base, you can play with all sorts of other soft herbs and cheeses, such as gruyere, blue cheese, or a mixture to change the flavor profile. Stick to this ratio of egg yolks to whites, as that’s what will make the soufflé rise and rise. And finally, don’t even think of opening the oven while the soufflé cooks.
- 2 tablespoons butter, plus more for coating the ramekins
- 6 tablespoons finely grated parmesan cheese
- 1 tablespoon all-purpose flour
- 1 1/2 cups whole milk
- Pinch of nutmeg
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 10 ounces goat cheese, crumbled
- 4 tablespoons finely chopped chives
- 7 eggs, separated, plus 2 egg whites
- 1/4 cup Dijon mustard
- 1/2 cup olive oil
- 2 tablespoons lemon juice
Generously butter six 1-cup ramekins. Coat the bottoms with the parmesan cheese and shake to remove all excess. Line the sides of each ramekin with a strip of parchment paper extending 2 inches above the rim.
In a saucier or saucepan over medium-low heat, melt the 2 tablespoons butter and stir in the flour. Cook, stirring, until the flour is absorbed. Add the milk, bring to a simmer, and whisk until thickened. Season with nutmeg, salt, and pepper. Remove from heat. Add the goat cheese and chives and stir to melt.
In a large bowl using an electric mixer, whip the egg whites to stiff peaks (they shouldn’t move when you tilt the bowl) and set aside.
Add the egg yolks to the cheese béchamel one at a time, stirring well between each addition.
Using a spatula, add a dollop of the egg whites to the béchamel and mix well. Then add the béchamel to the egg whites and gently fold the mixture together by making figure-8s with your spatula, until all of an even color.
Divide the mixture into the prepared ramekins, filling each one to the top. Run your finger around the edges to make a ridge. Place them on a baking tray and bake in the oven for 30 minutes until risen, golden, and slightly jiggly in the center.
Meanwhile, make the mustard sauce: In a bowl, whisk the mustard, olive oil, and lemon juice to make a thin sauce. Chill until ready to serve.
When the soufflés are done, serve immediately with a drizzle of the sauce.
