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Goat's cheese souffle puddings


  • Preheat oven to 200°C fan forced (220°C normal).
  • Mash the egg yolks with the goat's cheese, cream, parmesan, thyme and seasonings until smooth. Then whisk until well combined. 
  • In another bowl, beat the egg whites with a small pinch of salt using a hand beater until soft peaks form, being careful not to over whip.
  • Then add a third of the egg white mixture into the cheese mixture, and gently fold using a spatula. Carefully fold in the rest and repeat the process. 
  • Brush 4 souffle dishes (or small flat soup bowls) with the melted butter, fill with the mixture and cook in the oven for 12-15 mins until the puddings rise and are reasonably firm in the centre and golden. 
  • Serve as is for an entrée or with a green salad as a light meal. 
  • from "A Year in my Kitchen" by Skye Gyngell


  • 7 eggs, separated
  • 400 gm soft goat's cheese
  • 160 ml thickened cream
  • 105 gm freshly grated parmesan
  • 1 tbsp chopped fresh thyme
  • sea salt & freshly ground pepper
  • melted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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