Comté Soufflé

Cheesy, light as air goodness at Le Cirque in Manhattan.

This soufflé made with Comté cheese was so exquisitely luscious,

I had to hunt down a recipe. I will be trying this one at home!

Ingredients

4 tablespoons butter, plus extra to coat soufflé dish

4 tablespoons all-purpose flour

1¾ 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

Instructions

1. Preheat oven to 375F. Lightly coat the bottom and sides of a 2-quart soufflé dish with butter.

2. 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.

3. 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.

4. Spoon into soufflé dish and bake 35 to 40 minutes. Serve immediately Serves 4.

(Recipe from relishmag.com)