0
butter, for coating muffin pan
1 1/2 tbsp fine store-bought bread crumbs
2 garlic cloves
1/4 cup butter
1/4 cup all-purpose flour
1 tsp dry mustard powder
1 cup milk
4 eggs
1/2 tsp dried tarragon, or dried thyme leaves
1/4 tsp ground nutmeg
140-g log creamy goat cheese
1/4 tsp salt
Preheat oven to 400F (200C). On the counter, set a roasting or baking pan that is large enough to hold a muffin pan. Generously butter 8 cups in muffin pan or 8 individual small soufflés dishes that hold about 1/2 cup (125 mL) each. Dust cups with bread crumbs. Tap sides of pan to evenly coat, then shake out excess crumbs. Mince garlic. Melt butter in a medium-size saucepan over medium heat. Add garlic. Stir until fragrant, 1 minute. Whisk in flour, then mustard powder until evenly mixed. Gradually pour in milk, whisking constantly until a smooth thick paste forms. Then continue whisking constantly 2 minutes. Turn into a large bowl.
Separate egg yolks from whites, placing yolks in a small bowl and whites into another large bowl. Whisk yolks with tarragon and nutmeg, then whisk into warm milk mixture. Crumble in cheese and gently stir, leaving some of cheese in lumps. Add salt to egg whites. Using an electric mixer, beat on high speed until soft peaks form when beaters are lifted, 2 to 3 minutes. Stir one-third of whites into cheese mixture, then gently fold in remaining whites just until no white streaks remain.
Immediately spoon mixture into prepared muffin cups or dishes, filling right to top. Set muffin pan or dishes in roasting pan. Place on centre rack of oven. Pour enough hot water into roasting pan to come halfway up sides of muffin pan or dishes. Bake in preheated 400F (200C) oven until soufflés have risen and are lightly golden, 15 to 17 minutes.
Remove muffin pan or dishes from roasting pan. Place on a wire rack. Let stand 3 minutes. Run knife around inside edge of cups. Turn out soufflés and enjoy right away or see tip below for overnight storage. Serve with our Tangy Tomato Salsa.
Calories 168, Protein 7.8g, Carbohydrates 6g, Fat 12.5g, Sodium 247mg.
Our savoury souffl?s make stunning appetizers. We've taken out the "fear-of-falling factor" with an easy version even a novice can pull off. If you like, bake them ahead, then refrigerate. Reheat and they'll rise to the occasion again. And no need for fancy souffl? dishes --- muffin tin works well.
Place baked soufflés on 2 large plates. When cooled to room temperature, cover with plastic wrap. Refrigerate up to 1 day. To heat, line a baking sheet with foil, then lightly butter. Leave at room temperature 15 minutes. Meanwhile, preheat oven to 400F (200C). Place soufflé on foil. Reheat until puffy and golden, 8 to 10 minutes.