Twice-baked goat cheese souffle

This is the same ingredients as the once-baked souffles, but with a slightly different method of cooking them. You can make them in advance, but preferably the same day you're going to eat them. Even though they fall after the first baking, they puff up and are gorgeous and delicious after the second baking.

First, heat the oven to 375º. Butter 4 (0r more) 1-cup ramekins, and coat them with bread crumbs. I used panko bread crumbs for some, and parmesan cheese for others. They all turned out fine. You will have extra batter, which can be put into a larger dish.

Put a kettle of water on to boil. You'll need it later to cook the souffles in a water bath.

Prepare the souffle batter. Slowly heat 1 1/2 cups milk with 2 onion slices, 1 thyme sprig, 1 bay leaf, 1 crushed garlic clove, and 1/2 t. salt. Turn off the heat when it nears boiling and let it steep. Separate 4 eggs, with egg whites in one bowl and yolks in a different bowl. Add the whites from 2 more eggs to your egg white bowl and discard the extra 2 yolks.

Melt 3 T. butter in a saucepan, stir in 3 T. flour and cook over low heat for 1 minute. Pour the heated milk into the saucepan through a strainer and whisk. Cook over low heat for a couple more minutes, then remove from the heat. Stir a little of the milk mixture into the 4 egg yolks. Whisk them and add them back into the sauce, whisking as you go. It will thicken right away. Stir in 5 ounces crumbled goat cheese. Taste for salt and season with pepper.

Whip the egg whites until they're nearly stiff. Fold them into the batter. Pour the batter into the prepared dishes, filling them nearly to the top. Put them in a baking pan and pour boiling water into the pan to come at least halfway up the sides of the ramekins. Bake them about 25 minutes until they are puffed and golden. Remove them from the oven and let them sit in the water bath for 10 minutes, then lift them out of the water. They will sink.

Remove them from the ramekins, and place them face up or face down in individual buttered gratin dishes or in a larger shallow dish to await their second baking. Refrigerate until you're ready to bake them again.

About 25 minutes before you want to eat, take the souffles out of the refrigerator and let them come to room temperature while the oven heats up. Heat the oven to 350º. Spoon a little heavy cream onto each one and let it run down the sides. Cover the top with grated parmesan. Bake for 20 minutes until the souffles have puffed up and browned on top. Lift them with a flexible spatula onto waiting, warmed plates.