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
- 1 1/2 tablespoons unsalted butter, plus a little extra for greasing ramekins
- 1 1/2 tablespoons all purpose flour, plus a little extra for dusting ramekins
- 1/2 cups whole milk
- 3 eggs, separated
- 4.4 ounces Goat Cheese Brie, rind removed
- 2 teaspoons fresh rosemary, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground white pepper
- 8 cups water for water bath
Butter and flour (4) 1 cup ramekins and set aside. Preheat oven to 375F/190C degrees. Bring the 8 cups of 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.
- 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 1/4 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.
These look so divine!! Fluffy and airy and cheesy, goodness! I’ve never tried to make a soufflé because they seem so intimidating. Love how casual you are about them, I feel inspired to try!
Thanks Sophie and you need to make a soffle ASAP!
Looks so fluffy and cheesy. I just can’t wait to try this out. Thank you for sharing this!
Thanks and hope you try it Kushi! I think you’ll like it
I love goats cheese, this looks so good! Nice and fluffy.
Goat cheese is so delicious, Vivian, and I love it in everything Thanks for visiting!
Girl, you had me at goat cheese brie. WTF? That sounds amazing! Like you, I LOVE LOVE LOVE cheese….all kinds. I just want to dig into these ASAP. Who cares if they fall when you take them out of the oven, because they are only gonna last a few seconds before they are in my pie hole! I know you are trying a new exercise regime; I was going to mention to you about the 30 day squat challenge. I have one printed off and did a few months ago along with my running and I loved. You start out with a few squat s and work your way up to more. I would gladly do 200 squats just so I can eat this soufflé. Pinned for sure 🙂 Happy Easter! xo
I know you love cheese girl! This souffle with a nice bottle of red wine is perfection And maybe a steak on the side too! 30 day squat challenge?? Okay, I think I need to know more about that and will google it now. 200 squats is a lot…just sayin’ Have a wonderful Easter!
Oh… my… gawd!!!! I seriously want to kiss you! I am all for the savory souffle and that goat cheese brie sounds insane! We are huge goat cheese eaters in this house (any kind of cheese really, but particularly goat) and it’s a brie?! No way! That sounds amazing! I would totally stuff my face unapologetically.
Hahaha! I think my Hubby kissed me a lot after I made this souffle. lol! I think souffles are so special and romantic too. If you like goat cheese, then you need to get on this recipe ASAP
I can’t take my eyes of the pictures of your souffle 🙂 Looks amazing and I can’t wait to try your recipe. Thank you for sharing ❤❤
Thanks so much Simona! Let me know how it turns out for you. xoxo
These look divine Karrie. I love the idea of goat cheese brie and rosemary in a souffle. Beautiful recipe!
Thank you Connie!
I love these soufflés! They are gorgeous and worth all the calories!! Looking at fresh out of the oven soufflés always puts me in a good mood…the fluffiness, airiness, the sophistication….it’s all good. I’ll have to take a closer look at the cheese section for goat cheese brie at the next trip to the grocery store. Have a great weekend, Karrie!
Yes to loving souffles!!! I could eat them every day Thao! Especially chocolate ones but then I’d have to work out more then I am right now and I really don’t want to do that lol! Have a wonderful weekend and Easter holiday!
Awhhhh! So fluffy and cheesy and delightful! I haven’t had a savory soufflé, well, maybe ever…that just dawned on me! What’s that about? I need to get on that…. I’ll have to start with this one! I saw this on IG recently and couldn’t wait to read ll about it! Have a lovely weekend, my friend!
What?!? Haven’t had a savory souffle? You do need to get on that girl!! hahaha! Hope you have a lovely holiday weekend too with your family
Can you believe I’ve never made a soufflé? No unless heating up a frozen Stouffer’s corn soufflé counts – which I highly doubt. Dude, this looks delicious and your photos are gorgeous! I don’t have any goat cheese brie, but I do happen to have goat chees AND brie in my fridge, so this needs to happen ASAP!
Thank you Rachelle. Never had their corn souffle but, in college, I used to eat a frozen Stouffer’s spinach souffle at least once a week. I loved those things and it was high class too because that shite’s expensive for a student! lol! I need to make a homemade version of that for the blog
Souffles are so elegant! They are made even more elegant when you add goat cheese to them! Yours are so beautiful!
I agree Kathy and goat cheese takes it over the top! Thanks so much
Your souffle is absolutely gorgeous, Karrie! What a perfect, perfect example of a cheese souffle. I LOVE goat cheese so I am totally onboard with your goat cheese kick this week <3 Hope you had a lovely Easter, Karrie <3
Thank you Beeta! I knew you would appreciate this recipe more than anyone
That looks like one deliciously fluffy souffle. I so want to try and make one myself, but I have tried a couple of times before and they were always a disaster. Maybe I should give it another go though?!
Thank you and, yes, give souffle making another try Dannii!!
Souffle is definitely the ultimate in sophistication! Which is maybe why I’ve never made one… terrible, right? But ah, but I know it’s so easy! I need to get on this and this is definitely my perfect first attempt because I love the flavors here and I would eat this ANY time of day Hope you had a lovely Easter!
Yes, you do need to get on this Kathryn Thanks and hope you had a fantastic Easter!
These soufflés look insanely delicious, Karrie, and I can’t get over your photos. You’re so crazy talented!
Aww Rahul, thank you so much! I really appreciate your kind words and it means a lot to me, my friend
Okay Karrie, only one word, delicious, luxurious, wonderful, beautiful. Well that’s 4 words, I got excited at the site of this soufflé. You did an amazing job and the soufflé didn’t fall that much only about 10 percent so you are the sear of the soufflé.
I am going to go to this cheese shop downtown. I am sure to find the goat brie, there.
Thanks for the inspiration.
Have a most wonderful evening.
Loreto
Thank you so much Loreto!!
First, WOW! Second, Wow! and Third, WOW! I love goat cheese souffle but I have never even heard of goats milk brie. I bet it is fabulous. I’m just drooling over your photos. I have never been able to capture such a lovely souffle before it deflated. Thanks for sharing such a stunning recipe. I can’t wait to try.
Thanks Kim. I literally had to put the souffles back into the oven a few times to make it inflate again. lol!
Want to know something SHOCKING…. I have never eaten GOAT CHEESE before!
All the things you’ve put into your mouth and goat cheese is not one of them?? That is shocking!
OK it’s final, I need to get you a ticket to England so you can make my yummy food all day long. No, it won’t be good for my waist line but this is so worth it! Goats cheese is my absolute favourite, but I had no idea you could get goats cheese brie?! I really hope that’s something I can get in my local supermarket because I have a feeling it will change my life. No exaggeration. I have to admit, I’ve always avoided making souffles cause the idea of them stresses me out. Maybe it was watching too much Great British Bake Off where they make it sound really technical and tricky. Maybe I should just strap on a pair and give it a go though cause, for cheese, they’re worth the risk!
I will fly over to England this weekend girl! lol! Don’t be scared about souffles Erika…you can totally do it! They are super easy to make
These look so amazing Karrie! Just pure cheesey goodness! I`ve been playing around with souffles lately using bell peppers as the baking vessel. This is so going on my to make soon list! (like tomorrow soon) Thanks so much for the great recipes! So happy to have found your site!
Thanks Tez and I Love your bell pepper baking vessel idea! Can’t wait to see that recipe
How did I miss this fabulous recipe, Karrie? There’s no excuse. Even though I’m a huge fan of chocolate, I do love cheese, and I quite likely choose cheese over chocolate (Or better, eat both things):) My physician said I should have 3-4 servings of dairy every day including cheese (I think he really meant ONLY cheese). However, he didn’t specify how much one serving is. So I can always vary it according to my cravings haha. So if I gain more weight, it’s totally doctor’s fault, right?
Many thanks Ben! Yes, you can eat 3 or 4 of these a day, especially if your Dr recommends it
Sweet Heaven this looks good!!! I am so going to make this for my next dinner party!!! You are so clever Karrie!!! I love this!
Thanks Katie! If you make it, please let me know how it turns out for you
What a beautiful souffle. I haven’t had one in ages. And the cheese combination sounds wonderful.