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Author: Ann Styles

Prep time: 10 mins | Cook time: 30 mins | Total: 40 mins | Serves: 4

This Sunday Soufflé is a light and airy dish packed with rich, cheesy flavors and subtle hints of thyme and cayenne. Goat cheese pairs perfectly with the nutty richness of Gruyère and Parmesan, making it a comforting option for brunch. With its golden, puffed top and melt-in-your-mouth texture, this soufflé is as impressive as it is delicious—perfect for a slow, relaxing Sunday morning.

Instructions

1. Preheat oven to 375°F (190°C). Grease a 4-cup soufflé dish (or individual ramekins) with butter, then coat the interior with a thin layer of grated Parmesan cheese or breadcrumbs for extra texture.
2. In a medium saucepan over medium heat, melt the butter. Stir in flour and cook for 1-2 mins, stirring constantly, until it forms a smooth paste (roux). Gradually whisk in the milk until smooth and thickened, about 2-3 mins.
3. Remove saucepan from heat and stir in sour cream, salt, black pepper, cayenne pepper, and thyme. Let cool slightly, about 5 mins.
4. Whisk in egg yolks one at a time. Stir in goat cheese and gruyère (or cheddar) until melted and smooth.
5. In a clean, dry bowl, beat the egg whites using an electric mixer until stiff peaks form.
6. Gently fold half of the whipped egg whites into the egg mixture to lighten it, then fold in the remaining egg whites. Be careful not to deflate the mixture.
7. Pour the soufflé mixture into the prepared dish, filling it about ¾ full. If desired, sprinkle a thin layer of Parmesan cheese on top for a golden crust. Place the dish on a baking sheet and bake for 25-30 minutes (15-20 minutes for ramekins), or until puffed and golden brown. Avoid opening the oven door during baking.
8. Serve Immediately: The soufflé will deflate slightly as it cools, so serve it immediately for the best presentation and texture.