You can serve these magnificent single-serving souffles without the usual split-second timing. Make them a day ahead and simply repuff before serving. Serve with a salad of baby spinach, mushrooms and red onions.
- Portion size 6 servings
Ingredients
Roast Tomatoes:
Method
Core and cut tomatoes in half lengthwise. Arrange, cut sides up and without touching, on large foil-lined rimmed baking sheet. Brush with oil; sprinkle with salt and pepper. Roast in 350°F (180°C) oven until tops are shrivelled and bottoms are browned, about 2 hours. Chop tomatoes; set aside.
Brush six 6-oz (175 mL) ramekins or one 7-inch (1 L) souffle dish with 1 tbsp (15 mL) of the butter. Sprinkle with Parmesan, turning to coat sides. Set aside.
Melt remaining butter in saucepan over medium-low heat. Add flour; cook, stirring and without browning, for 2 minutes. Whisk in milk. Add garlic and cayenne pepper; bring to boil, whisking constantly. Reduce heat to medium-low and cook, stirring, until thick enough to coat back of spoon, about 5 minutes. Let cool.
In large bowl, whisk egg yolks until light. Whisk in milk mixture and goat cheese, then chopped tomatoes and basil.
In separate bowl, beat egg whites until stiff (but not dry) peaks form. Fold one-third into tomato mixture; fold in remainder.
Spoon into ramekins. Bake on rimmed baking sheet in 375°F (190°C) oven until puffed and golden, 20 to 30 minutes. (Make-ahead: Let cool. Cover loosely and refrigerate for up to 24 hours. Run knife around edge of each souffle to loosen; pour cream around edge. Bake in 375°F/190°C oven until puffed, 15 to 25 minutes.)
Nutritional facts <b>Per serving:</b> about
- Sodium 473 mg
- Protein 14 g
- Calories 285.0
- Total fat 21 g
- Cholesterol 165 mg
- Saturated fat 11 g
- Total carbohydrate 10 g
%RDI
- Iron 9.0
- Folate 14.0
- Calcium 22.0
- Vitamin A 31.0
- Vitamin C 12.0
