Comté Cheese Souffle
- Yield 4 servings
- Prep 10 mins
- Cook 45 mins
Comté, similar to Gruyere, gives this classic dish a slightly sweet, nutty flavor.
Serve with a simple side of endives braised in butter and lemon, or tender sautéed greens.
- 4 tablespoons butter, plus extra to coat souffle dish
- 4 tablespoons all-purpose flour
- 1 3/4 cups 2% reduced-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon Coarsely ground black pepper
- 1/8 teaspoon grated nutmeg
- 2 cups (8-ounces) shredded Comté cheese
- 4 -- eggs, separated
- Preheat oven to 375F. Lightly coat the bottom and sides of a 2-quart soufflé dish with butter.
- Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour; cook and stir for 2 minutes. Gradually add milk, stirring constantly to blend. Add salt, pepper and nutmeg. Bring to a low boil. Reduce heat and simmer, stirring, until thickened. Add cheese; stir until melted. Remove from heat. Beat in egg yolks, one at a time. Cool.
- Beat egg whites until stiff and smooth. Blend a dollop of whites into the cheese mixture to lighten it. With a rubber spatula, gently fold cheese mixture into remaining egg whites, using an up-and-down, circular motion, until only a few white streaks remain.
- Spoon into soufflé dish and bake 35 to 40 minutes. Serve immediately