Individual Upside-down Goat Cheese Souffles

Individual Upside-down Goat Cheese Souffles

Made  times

"Enjoy these warm goat cheese and walnut souffles on a bed of lettuce with your favorite vinaigrette as a beautiful and delicious start to a special meal."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 175 degrees C (350 degrees F).
  2. In a small bowl, combine the walnuts and 2 teaspoons of flour. Generously butter 6 ramekins. Sprinkle some of the nut mixture into each ramekin, tipping so that the nuts stick to the bottom and sides. Discard any excess.
  3. In a small saucepan, melt the butter and add the remaining flour. Cook 3 minutes over medium heat then add the milk. Bring to a boil, stirring constantly, cook 2 minutes, remove from heat and let cool in the pan.
  4. Add the Paillot de chevre cheese, egg yolks, salt and pepper and stir well. Set aside on the counter.
  5. In a bowl, beat the egg whites until almost stiff. Delicately fold one third at a time into the cheese mixture.
  6. Divide the mixture among the 6 ramekins. Cook in a bain-marie (hot water bath) in the middle of the oven for about 25 minutes. Carefully remove the whole pan from the oven and leave the ramekins in the bain-marie for 15 minutes.
  7. Run a sharp knife around the edge of each souffle and gently unmold upside-down onto a parchment-lined baking sheet. Refrigerate.*
  8. Before serving, preheat the oven to 210 degrees C (425 degrees F). Place the souffles in the middle of the oven and heat until they puff up, about 10 minutes. Serve on a bed of gourmet lettuce that has been tossed with the vinaigrette of your choice.


  • *Tip:
  • These little souffles are a real treat and may be prepared up to 48 hours in advance. Simply reheat and serve!


Most helpful
Most positive
Least positive

Having never made a souffle but needing to use up some goat cheese, I stumbled upon this recipe. They are very easy to make, are so fluffy, and melt in your mouth. I did halve the recipe as it w...

THIS WAS AMAZING! IT was very good! The only change I have is to have half goat cheese and half provolone. I also had a nice salad underneath with a sweet salad dressing! It was very good :)

I followed the recipe exactly and they came out great: light and fluffy. I will be making these again.

This was very good! My husband and I both loved it. I did half the recipe since it was my husband and I. I will make this again!

Excellent serving suggestion! These rich souffles are just BEGGING to be served with a very acidic vinagrette. Also, I recommend using a very sharp goat cheese. I made mine with 4 egg yolks ...

These souffles turned out great. Followed the recipe exactly. Served two for lunch after refrigerating for more than two days and they were even better. They really do puff up again after ref...

My guests loved this but I thought it needed more seasoning. Next time I'll add more garlic, salt and pepper and some fresh herbs. They didn't puff up that well either but still were light, ta...

Other stories that may interest you