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Clara`s souffle from "Doctor Who"

"Souffle it`s not a souffle. Souffle - it`s a recipe" - Clara Osvon Osvald. WE all know about Clara`s famous souffle, which she has been trying to cook for so long. But what if we, whovians, also want to create a piece of our favorite serial in our own kitshen? Today it`s possible^ here you are, the secret Clara`s recipe from "Doctor Who"!

'''Ingridients:

2 Tablespoons butter (+1 Tablespoon to grease your ramekin)

1 Tablespoon sugar

2 teaspoons flour pinch of nutmeg

1/2 cup milk

2 oz. crumbled goat cheese

2 eggs, separated

1/8 teaspoon cream of tartar

But before we get started, a few tips:

1) Separate your eggs first, right out of the fridge, then let them sit at room temperature while you prepare the rest of the ingredients 2) Pre-measure and lay out everything beforehand. You don't want to be running to the fridge for the cheese while your bechamel is burning on the stove. 3) Put your oven rack as low to the floor of the oven as possible. It helps lift the souffle without the aforementioned burning of the top. 4)  Be sure the bowl and whisk you'll be using to beat your egg whites are metal, completely clean and dry. The smallest trace of oil with prevent the egg whites from whisking properly.

Let`s cook

Preheat oven to 350°F. Brush a 16 oz. ramekin with softened butter. Coat with sugar.

Warm the milk in a small saucepan over low heat. Meanwhile, melt your butter in a medium saucepan over medium-low heat. When the foam starts to subside, add your flour and nutmeg, whisking constantly for 2-3 minutes. This is your roux. You don't want it to brown, you just want to cook out the starchy taste of the flour, so do not be tempted to raise the heat. Add your warm milk and continue whisking over low heat until the mixture thickens (if your whisk leaves a noticeable "trail" in the sauce, it's done). Remove from heat.

Add your goat cheese and whisk until melted. Add the egg yolks one at a time, and continue whisking until smooth. Transfer to a bowl and refrigerate while you whisk your egg whites.

Beat your egg whites and cream of tartar with a stand or hand mixer with a whisk attachment until stiff peaks form. They should be glossy and smooth, and stand up straight when you pull the whisk out.

Add 1/3 of the egg whites to the cooled bechamel mixture and gently fold in until incorporated. Repeat with the remaining egg whites. Pour the mixture into the ramekin, leaving about 1 inch of space from the top. Run a clean finger around the edge of the ramekin, leaving a sort of "well" so the souffle will rise straighter.

Place on a baking sheet and into the oven for about 20 minutes (keep an eye on them - times can vary).