Comte Cheese Souffle

Comte Cheese Souffle
Adapted from relishmag.com
Comte Cheese Souffle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from relishmag.com

Ingredients

  • 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

Directions

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. Nutritional Information Per serving: 480 calories, 36g fat, 310mg chol., 27g prot., 12g carbs., 0g fiber, 530mg sodium.

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