The Twice-Baked Goat’s Cheese Soufflé is a dish that combines the precision of French culinary technique with the approachable warmth of rustic, home-style ingredients. Light, airy, and golden on top, this soufflé captures both elegance and indulgence in every bite. At its heart lies tangy goat’s cheese and nutty Parmesan, two cheeses that balance richness with complexity. The creamy base, infused with subtle aromatics like thyme, bay leaf, nutmeg, and onion, provides depth without overpowering the delicate structure of the dish. Twice-baking enhances both texture and flavor, yielding a soufflé with a crisp exterior and a soft, custard-like interior. This makes it perfect for festive gatherings, romantic dinners, or even as a show-stopping centerpiece for a vegetarian feast.

Full Recipe:

Ingredients

• Bay leaf
• Half an onion
• Thyme (sprigs plus a pinch)
• Large eggs (2)
• English mustard powder (¼ tsp)
• Nutmeg
• Plain flour (25 g)
• Breadcrumbs (3 tbsp)
• Butter (30 g)
• Double cream (150 ml)
• Goat’s cheese (round, 100 g)
• Parmesan (75 g)
• Whole milk (200 ml)

Directions

• Preheat the oven to 180°C (350°F). Butter individual ramekins thoroughly and dust the insides with breadcrumbs to ensure an even rise.

• In a saucepan, warm the milk with the onion, bay leaf, and thyme sprigs. Let it infuse gently, then strain to remove the solids, leaving behind a subtly flavored milk base.

• In another pan, melt the butter and stir in the flour to create a roux. Gradually whisk in the infused milk to form a smooth béchamel-style sauce.

• Add mustard powder, a pinch of nutmeg, and season lightly with salt and pepper. Stir until thickened.

• Remove from heat and whisk in the egg yolks, goat’s cheese, and half of the Parmesan until smooth and creamy.

• Beat the egg whites in a clean bowl until stiff peaks form, then gently fold them into the cheese mixture, being careful not to knock out the air.

• Divide the mixture evenly among prepared ramekins and bake for about 20 minutes until puffed and golden.

• Allow the soufflés to cool slightly, then carefully run a knife around the edges, remove from ramekins, and place onto a buttered baking tray.

• Pour double cream over the soufflés, sprinkle with the remaining Parmesan, and bake again for 10–15 minutes until golden and bubbling.

• Serve immediately for the best texture and flavor.

Nutrients

• Calories: ~290 per serving

• Total fat: ~22 g

• Saturated fat: ~13 g

• Carbohydrates: ~8 g

• Protein: ~14 g

• Calcium: High (from goat’s cheese and Parmesan)

• Sodium: Moderate (from cheese and seasoning)

Why This Recipe Stands Out

What makes this soufflé exceptional is its unique twice-baked method. Unlike traditional soufflés that must be eaten within moments of leaving the oven, this version allows more flexibility. The first bake gives the soufflé its lift and structure, while the second enriches its flavor and creates a beautifully browned crust, making it more forgiving to prepare in advance. This practical yet refined technique means you can prepare the dish ahead of time, then rebake just before serving, giving you the drama and beauty of a soufflé without the stress of timing it perfectly. The goat’s cheese provides tangy richness that sets it apart from milder soufflés, while Parmesan sharpens the flavor profile. Together, they create a dish that feels indulgent, balanced, and memorable, ideal for special gatherings.

The Benefits of the Ingredients

Each ingredient plays a purposeful role in flavor, texture, and nutrition. Goat’s cheese is a key highlight: it’s creamy, slightly tangy, and often easier to digest than cheeses made from cow’s milk. Parmesan deepens the savory quality with its salty nuttiness. Eggs are vital for structure, with the yolks enriching the béchamel base and the whites adding airiness to the soufflé. The combination of butter, flour, and milk forms a velvety foundation that holds the flavors together. Spices such as nutmeg and mustard powder, though used sparingly, cut through the richness and add warmth. Aromatics like onion, thyme, and bay leaf infuse subtle fragrance into the milk, layering depth into the final dish without overwhelming it. Even the breadcrumbs, simple as they may seem, are crucial to giving the soufflé walls to climb as it rises, ensuring its impressive dome shape. Collectively, these ingredients not only deliver flavor but also contribute valuable nutrients, such as protein, calcium, and healthy fats.

Cooking Tips

Precision is the soul of a great soufflé, and small details can make a significant difference. Buttering and breadcrumbing the ramekins thoroughly is essential—it helps the mixture climb, preventing sticking and encouraging an even rise. When folding the egg whites into the base, use a light hand; folding too vigorously will knock out the air, resulting in a flatter soufflé. Preheating the oven fully and resisting the urge to open the door mid-bake are equally important, as even slight temperature changes can cause collapse. Another tip is to prepare the béchamel base ahead of time, then chill it until ready to use; simply fold in freshly whipped egg whites and cheese before baking. For added depth, freshly grated nutmeg beats pre-ground versions in flavor intensity. Lastly, the beauty of this recipe lies in its twice-baked method—it not only enhances texture and flavor but also reduces the pressure of serving immediately, making it much more approachable for home cooks.

Serving Suggestions

Twice-baked goat’s cheese soufflés shine as both an elegant starter and a vegetarian main. They pair beautifully with sides that balance their creamy richness. A vibrant salad with peppery arugula or mixed greens dressed in lemon vinaigrette cuts through the cheese’s tang with freshness and acidity. For a festive spread, serve alongside spiced red cabbage or cranberry sauce—the sweetness and tartness balance the savory cheese perfectly. Roasted root vegetables, such as carrots, beets, or parsnips, add earthy undertones and seasonal flair. For beverages, a crisp white wine like Sauvignon Blanc, Chardonnay, or even sparkling wine complements the soufflé’s richness without overpowering it. Presentation also elevates the experience—individual ramekins served with a small garnish of thyme or microgreens feel restaurant-worthy, while one large soufflé in the center of the table fosters a sense of sharing and togetherness.

Conclusion

The Twice-Baked Goat’s Cheese Soufflé is a refined dish that balances elegance with practicality. Its luxurious flavor, drawn from the tang of goat’s cheese and the savory depth of Parmesan, is elevated further by aromatics and spices that create a layered taste experience. The twice-baked method offers not only a golden, crisp top but also the flexibility to prepare in advance, reducing stress while still delivering dramatic presentation. With careful technique and a thoughtful combination of ingredients, this soufflé transforms simple components into a celebratory dish that delights the senses. Whether served at a festive dinner, a romantic evening, or a sophisticated weeknight meal, it captures the essence of indulgence, artistry, and comfort all in one. Its ability to impress visually and satisfy deeply ensures it will become a treasured recipe for any cook looking to master a timeless classic with a modern twist.