Saffron Souffles

SAFFRON SOUFFLES       Serves 1 1 oz. Grated Sharp Cheddar Goat Cheese or Cheese of Choice 1/2 T. Goat Butter 2 Eggs 1/4 tsp. Regular All Purpose Flour 2 T. Plain Goat Yogurt 1 pinch Salt 1/4 tsp. Black Pepper 1/8 tsp. Saffron 1 pinch Saffron for garnish      Preheat the oven to 375 degrees Fahrenheit. Grease a 7 oz. stoneware tart pan or ramekin 4 1/2 inches wide. Place the cheese on the bottom of the pan. Dot with the goat butter. In a separate bowl whisk together the eggs, flour, yogurt, salt, pepper, and saffron until smooth. Pour 1/2 cup of batter over the cheese . Place the pan on a cookie sheet and bake for 30 minutes until the souffle has a nice round dome and is starting to brown. Remove the souffle from the oven.  It will flatten while resting the first few minutes. Make sure the eggs are fully cooked.  Garnish the top with a pinch of saffron and serve warm. Souffles for 6 6 oz. Sharp Cheddar Goat Cheese or Cheese of Choice 3 T. Goat Butter 12 Eggs 1 1/2 tsp. Regular All Purpose Flour 3/4 cup Plain Goat Yogurt 1/2 tsp. Salt 1 shake Black Pepper 3/4 tsp. Saffron Saffron for Garnish      Preheat the oven to 375 degrees Fahrenheit. Grease six 7 oz. stoneware tart pans or ramekins 4 1/2 inches wide. Divide the cheese and place on the bottom of the pans. Dot each with 1/2 tablespoon of goat butter. In a separate bowl whisk together the eggs, flour, yogurt, salt, pepper, and saffron until smooth. Pour 1/2 cup of the batter over the cheese.  Place the pans on a cookie sheet and bake for 30 minutes until the souffles have a nice round dome and are starting to brown. Remove the souffles from the oven.  They will flatten while resting the first few minutes.  Make sure the eggs are fully cooked.  Garnish the tops with a pinch of saffron and serve warm.        It is fun to place the souffles in front of your guests right out of the oven, so they can watch them deflate as they cool. Careful! They are hot!