Ingredients:
7 tablespoons butter, divided, plus extra for preparing ramekins
6 large eggs, separated
1¾ cups milk
2 medium leeks, cut in half, cleaned, and thinly sliced
1/3 cup flour of choice, plus more for dusting ramekins
2¼ teaspoons dry mustard
2 cups grated dry hard goat cheese, goat cheddar, or other
¾ teaspoon sea salt
freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 350 degrees. Generously butter 12-15 4 oz ramekins and dust with some flour and grated cheese. Set aside on a baking sheet.
  2. Whisk together the milk and egg yolks in a bowl and set aside.
  3. Melt 1 tablespoon butter in a heavy medium saucepan on medium heat. Saute the leeks with a pinch of salt until tender. Set aside leeks in a bowl and return the saucepan to the heat. Add the remaining butter to the pan and allow to melt. Turn off heat.
  4. Add the flour and mustard to the pot with the melted butter and whisk until a smooth paste forms. Return to the heat and whisk for 1 minute.
  5. Whisk the egg and milk mixture into the flour mixture, a little at a time to temper the eggs. Cook, until the sauce thickens, whisking constantly, for about 2 minutes. Add the remaining cheese, leeks, salt and pepper. Stir until the cheese melts.
  6. Beat egg whites in a medium bowl until stiff, but not dry, then fold into the warm cheese mixture in pan. Spoon souffle batter into ramekins.
  7. Bake soufflés until puffed and golden, about 12-14 minutes. Serve immediately.

Serves 12