Goat Cheese and Herb Souffles

Ingredients

• 2 tablespoons all purpose flour 
• 2 tablespoons butter ()
• 1  pinch of cayenne pepper 
• 4 large egg whites 
• 3 large egg yolks 
• 0.5 teaspoon rosemary fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 1 cup goat cheese fresh crumbled soft (such as Montrachet)
• 0.3 teaspoon ground pepper black
• 7 tablespoons parmesan cheese grated
• 0.5 cup onion red chopped
• 0.8 teaspoon salt 
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes.
2. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes.
3. Place dishes on baking sheet.
4. Whisk milk and yolks in bowl to blend.
5. Melt butter in saucepan over medium-high heat.
6. Add onion, thyme, and rosemary; sauté 3 minutes.
7. Add flour; whisk 1 minute.
8. Whisk in milk mixture.
9. Whisk soufflé base until thick and bubbling, about 2 minutes.
10. Remove pan from heat.
11. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan.
12. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.
13. Bake soufflés until puffed and beginning to brown on top, about 20 minutes.
14. Serve immediately.