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Chive Goat-Cheese Soufflés

Individual baked soufflés flavored with scallions, chives and crumbled goat cheese, set on a light milk-and-flour base rather than a butter-heavy one. They rise tall and eat best straight from the oven, while the tops are still puffed.

Serves 4 · 55 min · main · French · vegetarian

Ingredients

  • 2 teaspoon natural buttery spread
  • 3 tablespoon whole-wheat bread crumbs, finely crushed
  • 1 egg, separated
  • 2 egg white, do not use pre-packaged whites
  • ¼ teaspoon dry mustard powder
  • ¼ teaspoon sea salt
  • black pepper, freshly ground, to taste
  • ¼ teaspoon cream of tartar
  • 1 tablespoon extra-virgin olive oil
  • 3 scallion, thinly sliced (about 1/3 cup)
  • 2 tablespoon white whole-wheat flour
  • ⅔ cup low-fat milk
  • 3 tablespoon chives, chopped
  • 2 ounce goat cheese, crumbled

Method

  1. ONE: Position 1 rack in center of oven. Preheat oven to 375°F. Thoroughly coat the insides of 4 6-oz ramekins with buttery spread. Divide bread crumbs evenly among ramekins. One at a time, gently shake ramekins to coat with bread crumbs, discarding any that don't adhere.
  2. TWO: Place egg yolk in a large mixing bowl. Add 3 whites to another large mixing bowl, preferably stainless steel. To the yolk, add mustard powder, salt and a few grinds of pepper; set aside. To the whites, add cream of tartar and set aside.
  3. THREE: Heat oil in a small saucepan on medium-low. Add scallions and cook until soft, about 2 minutes. Add flour and cook, stirring constantly, for 1 minute. Slowly pour in milk while continuing to whisk. Increase heat to medium and whisk constantly until mixture thickens, 1 to 2 minutes (do not allow milk to boil). Remove from heat.
  4. FOUR: Add a spoonful of milk mixture to egg yolk and whisk to combine (this prevents yolk from overheating). Add remaining milk mixture and whisk again. Using an electric mixer, beat egg whites on high speed until stiff peaks form, 2 to 3 minutes.
  5. FIVE: Fold chives and cheese into yolk mixture, then add about one-third of egg whites. Using a rubber spatula, gently fold whites into yolks, just until combined (do not over-mix; a few white streaks should remain visible). Fold in remaining egg whites in 2 more batches. Divide mixture evenly among prepared ramekins. Bake directly on oven rack for 18 to 19 minutes or until tops are puffed and golden brown. Transfer ramekins to table right away, as tops will start to deflate almost immediately. Soufflés will be very hot, so wait 5 to 10 minutes, then enjoy!

Notes

Hands-on time: 35 minutes. Total time: 55 minutes. Serve immediately — the tops begin to deflate as soon as the ramekins leave the oven; let them sit 5 to 10 minutes before eating because they are very hot.