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Goat Cheese Souffles

4 tablespoons (1/2 stick) butter, room temperature
3/4 cup (about) dry white breadcrumbs
2 tablespoons all purpose flour
2/3 cup whole milk
5 ounces soft fresh goat cheese (such as Montrachet), very coarsely crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
2 large egg yolks
4 large egg whites

Preheat oven to 350 F. Rub inside of six 3/4-cup souffle dishes or
ramekins with 2 tablespoons butter. Coat with breadcrumbs; tap out
excess. Set aside. Melt remaining 2 tablespoons butter in heavy
large saucepan over medium-low heat. Add flour and cook 2 minutes,
whisking constantly. Gradually whisk in milk. Increase heat to
medium. Simmer mixture until very thick, stirring constantly, about
5 minutes. Add half of goat cheese and whisk until melted and
smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to
blend. Gradually whisk in hot souffle base. Cool 5 minutes. Beat
whites in large bowl until stiff but not dry. Mix 1/4 of whites
into souffle base to lighten. Fold in remaining whites. Fold in
remaining goat cheese. Divide mixture among prepared souffle dishes.
Place in 13x9x2-inch metal baking pan. Add enough hot water to pan
to come halfway up sides of dishes. Bake souffles until puffed and
golden brown on top and softly set in center, about 20 minutes.
Serve souffles immediately in their dishes. Or for twice-baked
version, cool souffles in dishes in water for 5 minutes. Remove
souffles from water. Run small sharp knife around sides of dishes
to loosen souffles. Turn out onto buttered baking sheet. Refrigerate
up to 4 hours. Before serving, rewarm souffles on same sheet in
350 F oven until heated through, about 10 minutes. Makes 6 servings.

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