These little souffles are easy to make and impressive to serve with a bed of lightly dressed bitter greens for a salad course. Can be made up to four hours ahead and held at cool room temp. Makes 12, although the recipe can be halved easily.
6 large phyllo sheets
1/4 c unsalted butter, melted
Preheat oven to 350. Protect the unused sheets with plastic wrap and a damp towel while you pull one sheet forward, brush it with butter, then top with another, brush, then another, brush. Separtely, handle the remaining three sheets the same way. Cut each phyllo stack into six 4.5 inch squares. Trim if needed. Line each cup in a muffin tin (standard cupcake size, not super muffin) with a square. Flatten petals back a bit because they'll pull forward during baking and you could end up with a reject or two. Bake until just golden, about 7 minutes, then cool completely.
While the cups are cooling, make the filling:
3 tblsp unsalted butter
3 tblsp AP flour
1 cup plus 2 tblsp whole milk
3 tsp dijon mustard
1 tblsp chopped fresh chives
3 large eggs, separated
3/4 c grated imported parmesan, divided
5 ounces mild goat cheese
Melt butter in a 3 quart saucepan over moderatley low heat, then whisk in flour. Cook roux, whisking, about three minutes. Add milk in a stream, whisking, and bring to a boil. Immediately reduce to a simmer and cook an additional five minutes. Remove from heat. Separately, mix mustard and yolks; temper the mix by adding a spoonful or two of the hot milk mixture to the eggs, then whisk the egg mixture back into the pan. Add half the parmesan until combined, then fold in the goat cheese and chives. Separately beat egg whites in a large bowl with an electric mixer until they form stiff peaks, then fold the egg whites back into the cheese mixture. Spoon the batter into the phyllo cups and sprinkle with remaining parmesan. Bake in the middle of the oven until souffles are puffed and golden, about 15 minutes. Turn off oven and open oven door but do not remove the souffles. They're best if left undisturbed for about ten minutes and served warm.
