Comté Cheese Souffle
Mark Boughton Photography / styling: Teresa Blackburn
- Yield: 4 servings
- Prep: 10 mins
- Cook: 45 mins
Serve with a simple side of endives braised in butter and lemon, or tender sautéed greens.
Ingredients
- 4tablespoons butter, plus extra to coat souffle dish
- 4tablespoons all-purpose flour
- 1 3/4cups 2% reduced-fat milk
- 1/4teaspoon salt
- 1/4teaspoon Coarsely ground black pepper
- 1/8teaspoon grated nutmeg
- 2cups (8-ounces) shredded Comté cheese
- 4-- eggs, separated
Instructions
- 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
Nutritional Info *per serving
- Calories 490
- Glycemic Load 0
- Fat 37g
- Saturated Fat 21g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 11g
- Cholesterol 285mg
- Sodium 560mg
- Potassium 280mg
- Carbohydrate 12g
- Fiber 0g
- Sugars 6g
- Protein 28g
- Trans Fat 0.5g
- Vitamin A 25%
- Vitamin C 0%
- Calcium 70%
- Iron 8%
