Soufflé au comté

Name: Soufflé au comté
Total time: 50 min
Yield: Serves 4
Cuisine: Franche-Comté
Ingredients: 150 g (1½ cups) grated 18-month Comté; 40 g (3 tbsp) unsalted butter; 40 g (⅓ cup) all-purpose flour; 300 ml (1¼ cups) whole milk; 4 eggs, separated; 1 pinch of grated nutmeg; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Comté cheese soufflé

⏱ 50 minServes 4Hard380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

150 g (5 oz)grated 18-month Comté
40 g (1½ oz)unsalted butter
40 g (1½ oz)all-purpose flour
300 ml (1¼ cups)whole milk
4eggsseparated
1 pinchgrated nutmeg
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

150 g (5 oz) grated 18-month Comté
40 g (1½ oz) unsalted butter
40 g (1½ oz) all-purpose flour
300 ml (1¼ cups) whole milk
4 eggs separated
1 pinch grated nutmeg
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

4 tall ramekins (10 cm / 4 in)

1 heavy saucepan (18 cm / 7 in)

1 electric hand mixer

1 whisk for the béchamel

Oven

03 — Method

Preheat the oven to 190°C (375°F). Butter the ramekins with upward brushstrokes — it helps the soufflé rise straight.
Make a thick béchamel: cook the butter and flour for 2 minutes, whisk in the cold milk and cook 5 minutes until very thick.
Off the heat, whisk in the yolks one at a time, then the Comté, nutmeg, flaky salt and pepper.
Beat the whites with a pinch of salt to stiff peaks.
Whisk a third of the whites into the cheese base, then gently fold in the rest with a spatula.
Fill the ramekins three-quarters full, run your thumb around the inside rim and bake for 20 minutes at 190°C (375°F) WITHOUT opening the oven.
Serve within a minute — soufflés fall after about 3 minutes.