A classic French cheese soufflé is made of a simple béchamel gently folded into airy whipped egg whites. Chef Ludo Lefebvre’s version adds layers of flavor with tangy goat cheese, a touch of spicy cayenne, and warm earthiness from thyme and nutmeg. As always, serve these straight from the oven.


Credit: Chloe Crespi

Recipe Summary test

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450° and generously butter six ramekins set on a large rimmed baking sheet.

  • Gently melt the 6 tablespoons of butter and stir in the flour in a saucepan big enough to comfortably whisk 3 cups of liquid continuously.  Cook slowly so the flour is not raw in order to make a blond roux, for about 5 minutes. Whisk in the half and half and whipped cream and cook on low heat, whisking frequently, until the béchamel thickens, about 5 more minutes.  Remove and let cool slightly. Cover the béchamel directly with plastic wrap to prevent a film from forming and set aside.

  • When the béchamel is cool, whisk in the egg yolks, goat cheese, and salt, pepper, nutmeg, cayenne, dried thyme until well combined.

  • In a stand mixer fitted with a whisk attachment, whip the egg whites until peaks are stiff, about 4 minutes. Fold the whipped egg whites gently into the cheese mixture.

  • Pour soufflé mixture evenly into the prepared ramekins and bake on the baking sheet for 10 to 12 minutes, until puffed, and light golden brown. Serve immediately.