This recipe appeared in the New York Times.

1 1/2 tablespoons butter (more for buttering ramekins)
1 1/2 tablespoons flour
1 cup milk
Sea salt
Freshly-ground black pepper
5 eggs, separated
8 ounces goat cheese

Preheat oven to 400 degrees F. Place baking sheet on bottom rack of oven. Generously butter four 1 1/2 cup ramekins; place in freezer.

In a small pan over medium heat, melt butter. When foam subsides, add flour and whisk to combine. Cook, whisking constantly, until mixture begins to darken (this is a roux!). Slowly add milk, whisking so lumps do not form, and simmer until mixture thickens. Remove from heat. Season generously with salt and pepper. Whisk in egg yolks. Set aside.

Place egg whites and a large pinch of salt in the bowl of a mixer. Mix until whites form fairly stiff peaks. Using a rubber spatula, add a third of the egg whites to sauce and fold until combined. Add sauce to remaining egg whites and fold until well mixed. Crumble cheese over mixture. Fold mixture once or twice to disperse cheese, but do not break it up. Remove ramekins from freezer. Spoon mixture into them, being careful not to smear sides and leaving 1/2 inch on top.

Place ramekins on baking sheet and bake 16 to 18 minutes, until souffl? have risen and are still a little wobbly. Remove from oven and serve immediately.