From a distant blogging past, a favorite appetizer or light main dish, easy but impressive…
If you’re intimidated by the prospect of making a souffle, then this recipe is a special gift for you. This double-baking method (oven time separated by hours, if convenient) is great for entertaining: no more guessing about when’s the correct time to put the souffle in the oven; no more anticipating when the guests will be ready to eat the puffed-up, gorgeous masterpiece. Plus, I’ve always felt that individual servings (in this case individual souffles) makes each guest feel special. 😉 The recipe comes from Secrets of Success, one of my favorite cookbooks.
TWICE-BAKED GOAT CHEESE SOUFFLE
(from Michael Bauer’s Secrets of Success, original recipe from Barbara Mulas & Mark Drazek)
butter for greasing ramekins, plus 3 Tbs
1 cup bread crumbs
3 Tbs cake flour
1 cup milk, warmed slightly in a microwave
10 ounces goat cheese, divided
3 large egg yolks
salt and…
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Bewitching Kitchen 
Oh Sally! I love making soufflés! But my friends know I become a real ‘bossy bitch’ when such is on the menu . . . if I go to the trouble, you darn well sit there and wait for it . . . and appreciate, if I have been successful ! Not only is your very simple recipe appreciated but the source will be looked up ! Hope you had a happy July . . . waiting for stories of how you spent your summer holidays . . .
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ah the great joys of souffle: and twice-baked is always so nice. These look fabulous
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Ohhhh, these look pretty simple to make and sound delicious!!! A nice treat for me to make to take to work! Xoxo
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