Serve this easy, yet impressively sophisticated, light and airy Goat Cheese Brie Soufflé as part of an Easter celebration brunch or dinner. Ideal as a vegetarian main entrée too!
I’m a big fan of soufflés. Normally I’m all over the dark chocolately kind, but every now and then I get a wild urge to make a savory one. I really don’t know why I don’t make soufflés more often. They are easy to make, taste delicious, can be paired with any type of meat or veggie, and are full of class. Sophistication at it’s best!
Also, the batter can conveniently be made a day or two ahead of time. Just mix up the cheese and egg mixture, leaving out the egg whites (put these in a separate covered container and store in the refrig), put in a tightly covered container and store in the refrigerator for up to 2 days. When you are ready to make the soufflés, remove both containers of the cheese/egg mixture and the egg whites from the refrig, let come to room temperature, then proceed with the recipe starting with whipping the egg whites.
I tested this theory and the soufflés from the refrigerated mixture were just as perfect as the fresh ones from 2 days earlier. Love it since it’s a huge time saver when entertaining and hosting a dinner party ? ?
I realize I’m on a little bit of a goat cheese kick lately. Last week’s recipe was this beet salad and this week is this awesome soufflé ? Maybe the fact that I’ve been consuming large amounts of cheese is the reason why I’m not losing weight, even though I’m exercising my tushie off on an almost daily basis. Damn you cheese!!
Well, the damn cheese used in this recipe is a goat cheese brie…not goat cheese and brie but actually a brie made with goat’s milk. I know, it’s confusing since brie is made from cow’s milk, but the cheese is fantastic! If you can find this cheese in your local store, then buy it ASAP. If not, feel free to substitute the same amount with all goat cheese or all brie or you can even get a little crazy and use half goat and half brie to make your own goat cheese brie (kind of).
My ramekins have a ridge on the inside of them, so every time I make a soufflé, it rises like this. It might look a little funky but they’re still yummy, so who cares…not me! I’ll still eat it.
Here’s the soufflé exactly 3.7 minutes after removing it from the oven. It fell. That’s just what a soufflé does so there’s no need to stress about it. Prepare yourself…it’s gonna happen.
This is why it doesn’t matter if and when the soufflé falls because the inside is still all fluffy and light and delish, as it should be. The world is a better place when you make a soufflé.
Hope everyone has a wonderful Easter weekend, enjoying it with friends and family and eating lots of delicious food, including this easy Goat Cheese Brie Soufflé ?
- 1½ Tb unsalted butter, plus more for greasing ramekins
- 1½ Tb all purpose flour, plus more for dusting ramekins
- ½ cups whole milk
- 3 eggs, separated
- 4.4 oz Goat Cheese Brie, rind removed
- 2 tsp fresh rosemary, chopped
- ¼ tsp salt
- ⅛ tsp fresh ground white pepper
- water to boil for water bath
- Butter and flour (4) 1 cup ramekins and set aside. Preheat oven to 375. Bring water to a boil in a large pot.
- In a medium saucepan, melt the butter over low heat. Stir in the flour and cook, whisking constantly, until flour is a pale golden color, about 2 minutes. Turn heat up to medium and gradually add the milk, whisking constantly, until mixture thickens, about 3-4 minutes. Add the Goat Cheese Brie and whisk until cheese is fully melted and incorporated. Add the salt and pepper. Remove the pan from the heat. Lightly beat the egg yolks and add to the cheese/egg mixture, beating until mixture is smooth. Stir in fresh rosemary and set aside.
- *At this point both the cheese/egg mixture and the egg whites can be placed in separate tightly covered containers and refrigerated for up to 2 days. When ready to make souffles, take both containers out of refrigerator and let come to room temperature before proceeding with recipe*
- Place the egg whites in a stainless bowl, using a hand mixer or stand mixer, beat until stiff peaks form. Gently fold the egg whites into the cheese/egg mixture until fully combined.
- Pour the ¼ of the mixture into each prepared ramekin and fill to the top. Using a clean flat knife, sweep over the ramekin top, removing the excess. Gently place the ramekins in a casserole pan with at least 2 inch sides. Place in oven and, leaving the door open, gently pour the boiling water into the pan until it comes halfway up the sides of the ramekins (being careful not to get any water into the ramekins and souffle mixture).
- Gently close oven door and bake for 20-25 minutes, until souffles have risen and are golden brown on top. Remove from the oven, place each ramekin on a small plate and enjoy immediately.