4 Tbs. unsalted butter, room temperature, divided
3/4 cup toasted fresh bread crumbs
1 Tbs. fine herbs (mix of finely chopped fresh chives, parsley, tarragon, and thyme)
2 Tbs. all-purpose flour
2/3 cup whole milk
1/2 clove of garlic, grated
3/4 cup crumbled goat cheese, divided
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 large egg yolks
4 large egg whites
Preheat oven to 350°F.
Rub the inside of six, six-ounce ramekins with two tablespoons of the butter. Mix the bread crumbs and herbs together and coat the ramekins with them. Set aside.
Melt the remaining two tablespoons of butter in a saucepan over medium-low heat. Stir in the flour and cook for three minutes, stirring constantly. Whisk in milk. Add garlic. Cook mixture, stirring frequently to make sure no lumps are forming, until it is thick, about five minutes. Add half of the goat cheese and whisk until smooth. Add the salt and pepper. In a separate bowl, whisk egg yolks. Gradually whisk in the milk and cheese mixture. Let cool for about five minutes.
In another bowl, beat egg whites until stiff. Fold into cheese base in thirds. Fold in remaining crumbled goat cheese. Divide mixture between the six ramekins. Set the ramekins in a baking pan and place the pan in the oven. Carefully fill the pan with hot water until it comes about half way up the side of the ramekins.
Bake the soufflés for about 20 minutes, or until the centers are set. The soufflés can be served immediately, or they can be held for up to two days. To hold them, remove them from the water, allow them to cool to room temperature, cover them individually, and refrigerate.
When ready to use, let them come to room temperature, then reheat at 350°F for 10 minutes, or until hot through.