Goat Cheese And Walnut Soufflés

Let's Cook

1. Step 1.

   Please read About Soufflés. Preheat the oven to 350°F. Generously butter eight 6-ounce ramekins or custard cups. Combine in a small bowl: ¾ cup walnuts, toasted and finely chopped; ¼ cup fine cornmeal

2. Step 2.

   Sprinkle the insides of the ramekins with the mixture, tilting them in all directions until completely coated. Scatter any nuts that do not adhere over the bottoms of the dishes. Melt in a saucepan over medium heat: 3 tablespoons butter

3. Step 3.

   Add and stir until smooth: ¼ cup all-purpose flour

4. Step 4.

   Cook, stirring, for 1 minute. Remove from the heat and whisk in: ⅔ cup milk

5. Step 5.

   Return to the heat and, stirring briskly, bring to a boil until the mixture is very thick. Scrape into a bowl. Add and mash until melted: 8 ounces fresh goat cheese

6. Step 6.

   Beat in: 4 large egg yolks; 2 garlic cloves, minced; ½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme; ¼ teaspoon salt; ¼ teaspoon white or black pepper

7. Step 7.

   Beat until stiff but not dry: 5 large egg whites; ¼ teaspoon cream of tartar

8. Step 8.

   Stir one-quarter of the whites into the soufflé base to lighten it, then fold in the rest. Pour into the prepared ramekins and smooth the tops. Place the ramekins in a water bath. Bake until a knife inserted in the center comes out almost clean, about 30 minutes. Let stand for 15 minutes in the water bath, then invert the soufflés onto a greased baking sheet. The soufflés can be served immediately or cooled, covered tightly with plastic wrap, and refrigerated for up to 3 days. Before serving, heat the soufflés in a 425°F oven until warmed through, 5 to 7 minutes.