Soufflés are back from their 1970’s grave! At least at my house. This whole wheat flour and almond milk version is extra nutty and delicious. If I weren’t worried about the kid-friendly aspect I would have used herbed goat cheese, or put some garlic and thyme into the cheese mixture before folding it into the egg white. Something to keep in mind!
And as always with my roux-related recipes, you can just use regular all-purpose flour and cow’s milk if you want.
6 egg whites
2 tbps. butter
1/4 cup whole wheat flour
3/4 almond milk
6 ounces goat cheese (herbed or plain)
1/4 cup grated Romano cheese
Salt
Pepper
Preheat the oven to 375 degrees.
Generously butter a 6 1/4 cup round baking dish and coat it with grated Romano cheese.
In a medium saucepan, melt the butter and add the flour mixing constantly, adding the milk gradually but quickly. With white flour and cow’s milk you need to let this simmer for five minutes before blending the goat cheese in, but if you’re making this version, add the goat cheese right away, turn off the heat and stir it in completely.
Beat the egg whites until they form stiff peaks that flop over. Like this:
Then add a spoonful of egg whites to the cheese mixture to lighten it up before pouring all the cheese into the egg whites. Fold thoroughly and pour into the baking dish.
Bake without opening the oven for 25 minutes. Serve immediately because it starts deflating quickly! Get it on the table right away to impress your friends! Or your three year old.
Welcoming any suggestions on what to do with six egg yolks! We fed them to Jackson, making him a huge fan of soufflé night.