You know you have toddlers at home when you frantically need a bandaid and all you can find is this…

Goat Cheese and Chive Soufflé

(6 servings)

To prepare the molds:
Melted butter
Grated parmesan cheese

For the soufflé
2 tbs butter
2 tbs flour
1/2 cup milk
generous pinch salt
pinch cayenne pepper
2 egg yolks
3 egg whites
1 tbs chopped chives or rosemary
1/4 cup finely grated Parmesan cheese
1/4 lb fresh goat cheese

1. Preheat the oven to 400F.
2. Brush the inside of the soufflé molds with melted butter and dust them with grated parmesan cheese.
3. In a stainless saucepan, melt the butter over medium heat.
4. Add the flour and cook, stirring constantly, until the mixture gives off a nutty aroma (about 3 minutes).
5. Take the saucepan off the stove.
6. Gradually whisk in the milk.
7. Return the saucepan to the stove, cook, stirring occasionally for 2-3 minutes until the mixture is thickened and smooth.
8. Cool slightly and whisk in the egg yolks.
9. Season with salt and pepper.
10. Beat the egg whites with a pinch of salt until they are stiff but not dry.
11. Fold 1/4 of the egg whites into the yolk mixture to lighten the batter.
12. With a rubber spatula, carefully fold in the remaining whites, chives (or rosemary), and parmesan cheese, trying not to deflate the whites.
13. Layer a few crumbles of goat cheese in the prepared molds.
14. Spoon the soufflé into the molds.
15. Place on a baking sheet and bake for 12-14 minutes, or until golden brown. Serve immediately.