Individual Upside-down Goat Cheese Souffles

Individual Upside-down Goat Cheese Souffles

7 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Alexis de Portneuf
Recipe by  Alexis de Portneuf

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (7)

Rate This Recipe


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 was only my husband and me. And I didn't have any walnuts so I used almonds which we prefer anyways. Next time I will add some more herbs/seasonings in as it was a tad on the bland side. But for a beginner this was a great recipe to start on and use as a base to modify to your taste. With the salad it made a wonderfully light dinner.



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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche


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Sir Laurier d'Arthabaska Cheese Baked in a Nut Crust