Goat Cheese Souffle

6 tablespoons unsalted butter

5 tablespoons all-purpose flour

1 1/2 cups half and half

1 cup whipping cream

5 egg yolks

6 ounces goat cheese

Salt, as needed

Black pepper, as needed

Nutmeg, freshly grated as needed

Cayenne, as needed

Dried thyme, as needed

1 cup egg whites from 7 eggs

Preheat the oven to 450 F and butter six ramekins.

To make the bechamel, in a saucepan big enough to comfortably whisk 3 cups of liquid continuously, gently melt the butter and stir in the flour. Cook slowly so the flour is not raw to make a blond roux. Whisk in the half and half and whipping cream and cook on low heat, whisking frequently, until the bechamel thickens. Remove and cool. Cover with plastic wrap to prevent a film from forming.

When cool, add the egg yolks, goat cheese, salt, pepper, nutmeg, cayenne and dried thyme and mixed until combined.

In a stand mixer, whip egg whites until peaks are stiff. Fold the egg whites gently into the cheese mixture.

Pour souffle mixture into the molds and bake on a sheet tray for 10 to 12 minutes. Serve immediately.

(Recipe courtesy of Chef Ludo Lefebvre)

(Photo courtesy of Chloe Crespi)