1 pint milk
1 oz baked garlic puree
1/2 lb goat cheese
8 egg yolks
1/2 pound butter (room temperature)
1/2 lb flour
salt and pepper to taste
1 cup Gruyere cheese for sauce
Butter for molds
1/4 cup parmesan cheese to coat molds
2 cups double cream (can use heavy cream)
Preheat over to 375° Butter 6 3/4 cup ramekins and dusk with parmesian cheese.
Place the milk into a heavy-bottom sauce pan, bring to a boil, and whisk in the baked garlic. Allow to stand for 10 minutes. Mix butter and flour until a roux is formed, now called beurre manier.
Whisk the beurre manier into the milk/garlic and beat well over the heat, allow to cook out to a thick consistency.
Add in the egg yolks and beat well, allow to cook out.
Bring the pan to the side of the stove, add in the crumbled goat cheese, beat until dissolved and season lightly.
Whip up the egg whites to a stiffe peak and fold throughout the mixture retaining as much as possible.
Place the souffle mix into a piping bag and pipe into pre-buttered parmesan coated silpat or ramekin molds.
Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack.
Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
Increase temperature to 425°F.
In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé. Princess serves with a decorative salad.