Individual Goat Cheese Soufflés

from Georgeanne Brennan's cooking class "Provence in California"
via Judy Gray

makes 8 individual souffles

3 tablespoons butter, plus extra for coating ramekins
1 cup breadcrumbs
3 tablespoons cake flour
1 cup milk
10 ounces soft goat cheese, divided
3 large egg yolks
salt and pepper to taste
1 cup egg whites (about 7)

Preheat oven to 325 degrees. Butter eight 5-ounce ramekins, coat each with breadcrumbs and tap excess out. Reserve any remaining breadcrumbs.

Melt 3 tablespoons butter in a stainless saucepan over medium heat. Whisking constantly, add flour and cook for 20 seconds. Whisk in the milk and cook over low heat for about 1 minute, until mixture has thickened like a thin pudding. Crumble 8 ounces of the cheese into a large bowl, reserving the remainder. Pour the hot milk mixture over the cheese, and mix well. Add the egg yolks and mix again. Season with salt and pepper.

Using an electric mixer, beat the egg whites until stiff peaks form. Fold half of the whites into the cheese to lighten; then fold in remaining whites. Divide half of the souffle mixture among the ramekins. Crumble the remaining 2 ounces of goat cheese among the ramekins and top with the remaining souffle mixture and then the remaining breadcrumbs.

Place the ramekins in a large baking pan and pour in boiling water to come halfway up the ramekins. Bake for about 20 minutes or until the souffles are golden. Remove from the oven and let stand, still in the water, for 15 minutes. Run a knife around the inside of each ramekin to loosen. Turn out souffles onto a baking sheet. When ready to serve, bake the souffles in a 425 degree oven for 4 to 5 minutes, until a deep golden brown.

These individual souffles are a great addition to a garden salad.