Comte Cheese Souffle

    1 hour

    Souffles are not hard to make but the most important thing is to serve them immediately. The guests wait for the souffle, not the other way around!

    2 people made this

    Serves: 5 

    • 5 large eggs, separated
    • 30g butter
    • 250ml milk
    • 30g plain flour
    • 150g Comte cheese, grated
    • salt and pepper

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat the oven to 160 degrees C.
    2. Melt the butter in a pan over medium heat. Once melted, add the flour gradually, whisking between each addition. Add the milk and whisk till the bechamel is smooth and thickened. Season with salt and pepper to taste, then remove from heat.
    3. Off the heat, add the grated cheese and stir well. Whisk in the egg yolks. Set aside.
    4. Whisk the egg whites to stiff peaks. Add to the bechamel mixture, folding them in gently with a fork. Tip into the prepared dish.
    5. Bake in the preheated oven for about 45 minutes, or till golden brown and risen. Remove and serve straightaway.

    Watch a video of it being made…

    Cheese Souffle
    Cheese Souffle

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