Ingredients

• Butter, plus 2 tablespoons freshly grated Parmesan, for the dish
• 1 1/4 cups milk or cream
• Aromatics: 1 bay leaf, 2 rosemary sprigs, 2 thin onion slices
• 3 tablespoons butter
• 3 tablespoons flour
• Salt and freshly milled pepper
• Pinch cayenne
• 4 egg yolks
• 1 cup (about 4 ounces) crumbled Humboldt Fog blue goat cheese
• 6 egg whites

Directions

1. Preheat the oven to 400° F.

2. Butter 4 1.5-cup soufflé dishes and coat them with the Parmesan.

3. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.

4. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes.

5. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat.

6. Beat in the egg yolks one at a time until well blended, then stir in the cheese.

7. Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture.

8. Fold in the rest, transfer to the prepared dishes. Place dishes on a baking sheet, then put in the center of the oven and lower the heat to 375° F.

9. Bake for 20 minutes or until golden and just a bit wobbly in the center. Remove and serve immediately.

Servings: 4