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Meyer Lemon & Goat Cheese Souffle

The history of the soufflé dates back to 18th-century France. A light, fluffy, golden dish achieved by the use of whipped egg whites, baking one successfully can be a delicate operation and a rite of passage for any home chef. But they are not as hard to make as they seem at first glance and, whether savory or sweet, a soufflé is a dramatic and flavorful addition to a spring menu.

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Prep Time: 15 minutes
Cooking Time: 12–15 minutes

Ingredients

6 Tbsp unsalted butter
6 Tbsp flour
1 1/4 cups whole milk
8 oz fresh goat cheese
4 eggs, separated
1 tsp kosher salt
Pinch of pepper
1/2 tsp ground nutmeg
Zest of 1 Meyer lemon
8 large ramekins
2 Tbsp butter
1/4 cup flour

Directions

Preheat oven to 350°F.

Coat ramekins with a thin coat of butter then dust with a little flour. Turn the ramekins upside down and tap out any excess flour.

Melt butter in a medium-sized saucepan over medium heat. Add flour and whisk until smooth. Add milk and goat cheese and whisk until smooth again. Remove from heat. Add egg yolks and using a spatula, gently fold whipped egg whites into the mixture.

Add remaining ingredients.

Fill ramekins to 1/2 inch from the top. Bake for 12-15 minutes until they are puffed up above the rim and golden brown. Remove from oven and serve right away. Makes 8 servings.

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