butter, plus 2 T parmesan
1-1/4 C milk or cream
bay leaf, thyme springs, 2 thin onion slices
3 T butter
3 T flour
salt & pepper
4 eggs yolks
1 C goat cheese
6 egg whites
Preheat oven to 400 degrees. Butter a 6-C souffle dish or an 8-C gratin dish and coat with parmesan. Heat milk with herbs until it boils. Set aside to steep, then drain.
Melt butter in sauce pan. Stir in flour, whisk in milk all at once and stir vigorously for 1 minute as it thickens then add 3/4 tsp salt, pepper, cayenne. Remove from heat. Beat in egg yolks one at a time until well blended then stir in the goat cheese. Don’t worry about smootthness.
Beat egg whites with a pinch of salt until it forms firm peaks, then stir 1/4 into base to lighten mixture. Then fold in the rest, transfer to prepared dish, put in center of oven and lower heat to 375. Bake 30 minutes until golden and just a bit wobbly in the center. Remove. Scatter thyme over the top and serve.