Goat Cheese Souffles - butter

Method

• Preheat oven to 350F.
• Rub inside of six 3/4-cup souffle dishes or ramekins with 2 tablespoons butter.
• Coat with breadcrumbs; tap out excess.
• Set aside.
• Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat.
• Add flour and cook 2 minutes, whisking constantly.
• Gradually whisk in milk.
• Increase heat to medium.
• Simmer mixture until very thick, stirring constantly, about 5 minutes.
• Add half of goat cheese and whisk until melted and smooth.
• Mix in salt and pepper.
• Whisk egg yolks in medium bowl to blend.
• Gradually whisk in hot souffle base.
• Cool 5 minutes.
• Beat whites in large bowl until stiff but not dry.
• Mix 1/4 of whites into souffle base to lighten.
• Fold in remaining whites.
• Fold in remaining goat cheese.
• Divide mixture among prepared souffle dishes.
• Place in 13x9x2-inch metal baking pan.
• Add enough hot water to pan to come halfway up sides of dishes.
• Bake souffles until puffed and golden brown on top and softly set in center, about 20 minutes.
• Serve souffles immediately in their dishes.
• Or for twice-baked version, cool souffles in dishes in water for 5 minutes.
• Remove souffles from water.
• Run small sharp knife around sides of dishes to loosen souffles.
• Turn out onto buttered baking sheet.
• Refrigerate up to 4 hours.
• Before serving, rewarm souffles on same sheet in 350F oven until heated through, about 10 minutes.