Once-Baked, Regular Soufflé


by: Zoo Kitchen

A cheese soufflé, especially one made with a sharp goat cheese, is one of my favorite suppers. This amount will serve four, but I'm afraid I’ve found that two of us can polish it off without difficulty. Lentils cooked in red wine, buttered, and peppered make a fine accompaniment along with a salad. Sauvignon Blanc from France’s Loire Valley is a classic pairing with goat cheese. But with the presence of the heartier lentils, you could go with light-bodied, pleasing reds, such as one from the Loire Valley or a Cabernet Franc from the village of Chinon or Bourgueil.


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serves: 4

1 1/2 cups milk

sea salt and freshly ground white pepper

3 tablespoons butter

3 tablespoons flour

4 eggs (separated, plus 2 extra egg whites)

5 ounces goat cheese, such as Boucheron or Redwood Hill Farm’s Bucheret, crumbled


2 slices onion

1 sprig thyme

1 leaf bay

1 clove garlic crushed

Nutrition Facts
Once-Baked, Regular Soufflé

Servings Per Recipe: 4

Amount per Serving

Calories: 386

  • Total Fat: 28.9 g
  •     Saturated Fat: 17.6 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 236.8 mg
  • Sodium: 265.3 mg
  • Total Carbs: 11.8 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 5.3 g
  • Protein: 20.1 g

how is this calculated?

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1.  Preheat the oven to 375°F. Lightly butter a dish for the soufflé. It needn’t be a proper souffle dish. In fact, I prefer using a 6- to 8-cup round or oval rustic gratin dish. Slowly heat the milk with the aromatics and 1/2 teaspoon salt in a saucepan. Turn off the heat when it’s near a boil and set it aside to steep while you separate the eggs.

2.  Melt the butter in a 2-quart saucepan, then stir in the flour. Cook over low heat for a minute, then pour the heated milk into the pan through a strainer and whisk quickly. It should thicken immediately. Cook over low heat, stirring constantly, for 2 minutes, then remove from the heat and stir a little of the hot base into the egg yolks. Next whisk them back into the sauce and stir in the crumbled goat cheese. Taste for salt and season with pepper.

3.  Whip the egg whites until they’re nearly stiff, then fold them into the base and transfer the whole to the prepared dish. Bake in the center of the oven until puffed and golden but just a little wobbly when you shake the dish, about 25 minutes. Serve immediately, including both the crust from the sides and the “sauce” from the center.

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