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- 200 ml whole milk
- 1 Bay leaf
- 2 Sprigs Thyme
- 1/2 onion
- Freshly grated nutmeg
- 30g butter, plus 1tbsp extra, melted to grease
- 3 Tbsp. breadcrumbs, toasted until golden
- 25g plain flour
- 1/4 tsp. English mustard powder
- 75g Parmesan (or vegetarian alternative), finely grated
- 2 large eggs, separated
- 1 tsp. thyme, leaves picked
- 150 ml double cream
- 100g round goat’s cheese
- Step 1Pour the milk into a pan, add the bay leaf, thyme sprigs, onion and nutmeg. Set over a low heat and slowly bring to the simmer – don’t boil – then remove from the heat and set aside to infuse.
- Step 2Meanwhile, brush the inside of 4 x 175ml (6fl oz) dariole moulds or metal pudding basins with melted butter to coat. Add the breadcrumbs, turning and tilting the moulds until evenly coated, tipping any excess into the next as you go. Preheat
the oven to 180°C (160°C fan) mark 4. - Step 3Melt 30g (1¼oz) butter in a pan, add the flour and cook, stirring, for a couple of min to make a paste, and then stir in the mustard powder. Strain the infused milk into a jug, discarding the bay leaf, thyme and onion. Gradually add the milk to the flour mixture in the pan, stirring continuously, over a very low heat, until smooth. Allow to cook over a medium heat for 3-4min, stirring, until very thick. Remove from the heat, stir in the Parmesan, season well with black pepper and salt to taste. Transfer to a large bowl, set aside to cool for 5min, and then beat in the egg yolks, one at a time.
- Step 4In a separate, large, clean bowl, whisk egg whites to medium peaks. Then, using a large metal spoon, carefully fold into the sauce in stages, keeping as much air in the mix as possible. Divide the mixture equally among the moulds – they should be two-thirds full. Place the moulds in a small roasting tin, pour just-boiled water into the tin around moulds and bake in the oven for 20-25min until risen and golden. Remove from oven, lift moulds out of the water and set aside
to cool – they will sink, don’t worry. - Step 5Once cool, run a knife around the top edge of each mould to release the soufflés, invert on to a baking dish – this should be just big enough to fit them all in, evenly spaced, without touching.
- Step 6When ready to bake again, preheat oven to 200°C (180°C fan) mark 6. In a jug, mix the cream with seasoning, a few thyme leaves and a generous grating of nutmeg. Pour over the soufflés. Slice the goat’s cheese into 4 equal rounds. Place one on top of each soufflé. Season with black pepper a few more thyme leaves. Bake for 15-18min, or until soufflés are piping hot and cheese is beginning to colour. Finish under the grill for a couple of min to turn golden, if you like. Serve alongside your favourite festive vegetable sides.
GET AHEAD Prepare up to the end of step 4 up to a day ahead. Once cooled, cover with clingfilm and keep in the fridge. Remove from the fridge 30min before continuing with the recipe.
Per serving:
- Calories: 547
- Protein: 19g
- Fat: 46g
- Sat fat: 28g
- Carbs: 13g
- Sugar: 5g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
