Goat Cheese Brie Soufflé

March 24, 2016

Easy, yet impressively sophisticated, light and airy cheese soufflé. Mixture can be made up to 2 days ahead of time and baked as needed! Perfect as a vegetarian entree.

1½ Tb unsalted butter, plus more for greasing ramekins
1½ Tb all purpose flour, plus more for dusting ramekins
½ cups whole milk
3 eggs, separated
4.4 oz Goat Cheese Brie, rind removed
2 tsp fresh rosemary, chopped
¼ tsp salt
? tsp fresh ground white pepper
water to boil for water bath

Butter and flour (4) 1 cup ramekins and set aside. Preheat oven to 375. Bring 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...
See the full directions on my site

Nutritions

Calories
163

Sodium
311mg
12% DV

Fat
11g
18% DV

Protein
9g
18% DV

Carbs
4g
1% DV

Fiber
1.0g
4% DV