- Prep Time
- 45 mins
- Total Time
- 1 h
- Serves
- Serves 6
Ingredients
- 1 2/3 cups
- milk
- 400 mL
- 1
- small onion, peeled and halved
- 2
- bay leaves
- 5
- cloves
- 4 tbsp
- Unsalted Butter, divided
- 60 mL
- 3 tbsp
- All Purpose Flour
- 45 mL
- 6
- Large Eggs, yolks and whites separated
- 2 tbsp
- each fresh thyme, parsley and chives, chopped
- 30 mL
- 1 tub
- Goat Cheese Crumbles
- 112 g
- 1 pinch
- each sea salt and fresh ground black pepper
- Cornmeal
Method
Step 1
Pre-heat oven to 425°F (220°C). Butter 6 ramekins or 1 large soufflé dish with 1 tbsp (15 mL) butter, coat insides with cornmeal, then set on a baking sheet.
Step 2
Attach bay leaves to onion halves using cloves to secure them in place. Set onion halves in a small saucepan, add milk and heat through over medium heat. Keep warm.
Step 3
Meanwhile, in a medium saucepan, melt 3 tbsp (45 mL) butter over medium heat, then add flour and cook while stirring, approx. 1-2 minutes. Remove spiced onion from milk. While whisking, slowly incorporate warm milk into butter-flour mixture. Simmer while stirring constantly until sauce thickens, approx. 10 mins.
Step 4
Remove sauce from the heat and let cool slightly. Meanwhile, beat egg yolks until frothy. Add egg yolks, goat’s cheese crumbles and fresh herbs, then season with salt and pepper. Stir until cooled, then set aside.
Step 5
Whip egg whites to stiff peaks with hand mixer, then gently fold into the sauce, being careful not to over-mix. Fill ramekins ¾ full with mixture and bake individual soufflés in ramekins approx. 11-14 minutes, or one large soufflé approx. 30 minutes.
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Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 270
- Fat:
- 18 g
- Saturated Fat:
- 10 g
- Carbs:
- 14 g
- Fibre:
- 1 g
- Cholesterol:
- 225 mg
- Protein:
- 13 g
- Sodium:
- 210 mg
