Comte Cheese Souffle
- 4 tablespoons butter, plus extra to coat soufflé dish
- 4 tablespoons all-purpose flour
- 1 ¾ cups 2% reduced-fat milk
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 1/8 teaspoon grated nutmeg
- 2 cups (8 ounces) shredded Comté cheese
- 4 eggs, separated
Adapted from relishmag.com
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, stirring, 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.
Per serving: 480 calories, 36g fat, 310mg chol., 27g prot., 12g carbs., 0g fiber, 530mg sodium.