Delicate, airy and soft, this Goat Cheese Souffle is a perfect side dish to almost anything. Mildly cheesy and custardy, you can enjoy it on its own, too.
One of the simple beauty of life is that when you get bitten by a baking bug, the baking itch just won’t stop. Once you fall in love, you are bound to be head over heels into it, baking as often as you please.
And before you realize it, the world is in your hands, simply because you can bake whatever heck you want. Any time, any day.
Now there is no reason for the existence of this Goat Cheese Souffle on the blog today, except that I like it, I want to bake it and I want to eat it. No special occasion needed to have souffle, and definitely, you can bake it anytime.
I crave a light, soft texture and a hint of a cheesy, savory profile. This Goat Cheese Souffle hits all the note. The goat cheese, sharp and tangy gets tapered down by the addition of the eggs and milk. The result is the oh-so-subtle, and oh so light cheese souffle perfect for eating on its own or as a side dish.
How to Make Goat Cheese Souffle?
Souffles get their rise from the beaten egg whites, and just like making a chiffon cake, it is the air incorporated into the egg whites that is responsible for that airy texture of souffle.
The beaten egg whites is folded into a yolk batter made of flour, butter, milk, egg yolks, and the cheese. So basically, it is a two-part process.
- The Making of the Yolk Batter
- The Whipping the Egg Whites
Then combining the two.
The batter is poured into 6 one-cup souffle dishes or ramekins that have been sprayed with cooking oil, then dusted with bread crumbs inside.
And the baking part, not long. 13-15 minutes and the souffle are puffy and risen, and the tops golden. Be warned though, while these are gorgeous as they come out of the oven, the puffiness and volume will not last long. Yes, that coveted, puffy top will deflate shortly.
But that is not a deal breaker. These goat cheese souffle are delicious and tasty even after they sit. I even like them more the next day.
Last thing, the creamed spinach. It is the perfect partner. Warmed, and the souffle fresh from the oven, pure joy. I will grab a spoon, pull out a chair and serve myself.
This, my friends, is one of the simple joys of life.
I Have a Feeling that You will Also Love These:
- Cheese Scones with Scallions
- Condensed Milk Cheesecake
- Roasted Mini Potatoes
- Butter Tea Biscuits
- Cheese Tomato Galette
- Cornbread Muffins
Goat Cheese Souffle
- cooking oil spray
- 1/4 cup breadcrumbs
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup milk
- 4 large eggs separated
- 1/4 tsp cayenne pepper
- 5 oz goat cheese crumbled
Creamed Spinach Sauce
- 6 cups baby spinach
- 2/3 cup heavy cream warmed
Preheat oven to 400 F. Spray the insides of 6 one cup ramekins or souffle cups with cooking oil spray and sprinkle the bread crumbs inside. Tilt the dishes around to distribute the breadcrumbs all around. Place the cups on a baking sheet.
In a small pot, heat butter until melted. Add flour and stir until the mixture is bubbly and thick. Add milk gradually while stirring. The mixture will boil and thicken. Transfer to a large bowl and add the eggs, cheese and pepper. Stir everything well. Let cool.
Beat egg whites with an electric mixer until soft peaks form. Gently fold this into the yolk mixture in two additions. Once the mixture is uniform in color, pour them equally into the prepared cups.
Bake for 15 minutes, or until the tops are golden and puffy. Serve with the spinach sauce.
To Make the Creamed Spinach Sauce
Microwave the spinach until wilted. Drain and squeeze out excess liquid. Using a blender or food processor, puree the spinach until smooth. Gradually add the cream and blend until the mixture is smooth. Season with salt and pepper, to taste.
Recipe adapted from Best Ever Recipes, a book published by John Wiley and Sons.