Goat Cheese Souffle

• 3 tbsp Grated Parmesan cheese
• 1 as needed Cooking spray
• 1 1/4 cup Milk
• 2 Bay leaves
• 3 Thyme sprigs
• 3 tbsp Butter
• 3 tbsp Flour (25-30 grams)
• 1 as needed Sea salt
• 1 as needed Freshly milled black pepper
• 1 pinch Cayenne pepper
• 1 pinch Nutmeg
• 4 Egg yolks
• 6 oz Goat cheese, crumbled
• 6 Egg whites
• 1 tbsp Chives, minced

1. Put goat cheese in the freezer.
2. Preheat oven at 400F
3. Spray a 8 cup gratin dish and coat with Parmesan.
4. Heat the milk in a saucepan with bay leaves and thyme.
5. Bring to a boil and let infuse for 15 minutes
6. Melt the butter in a saucepan on low heat
7. Once foamy, stir in the flour and cook for 15 minutes over low heat.
8. (Color will turn to light brown)
9. Whisk the milk (without the aromates) slowly to avoid lumps.
10. Cook for a minute until it thickens
11. Add salt, pepper, cayenne and nutmeg
12. Beat egg yolks with the chives
13. Remove saucepan from the heat and stir in the eggs.
14. Beat the whites until firm.
15. Crumble the frozen goat cheese, and stir in (do not overmix).
16. Stir in a quarter in the saucepan to lighten up the mixture.
17. Fold in the rest and transfer to baking dish.
18. Cook for 30-40 minutes or until golden brown.
19. Serve immediately.

parmesan cheese, spray, milk, bay leaves, thyme, butter, flour, salt, black pepper, cayenne pepper, nutmeg, egg yolks, cheese, egg whites, chives

Taken from cookpad.com/us/recipes/345939-goat-cheese-souffle (may not work)