COMTÉ CHEESE SOUFFLÉ

Comté, a deliciously nutty and complex raw milk cheese from France’s Jura region, is available at stores such as the House of Cheese in the By Ward Market or Serious Cheese in Kanata.

Makes: 4 servings

11/4 cups (300 mL) whole milk 3 tbsp (45 mL) butter 3 tbsp (45 mL) all-purpose flour, plus more for dusting Salt and black pepper Nutmeg 3 eggs, separated 6 oz (170 g) Comté cheese, grated

1. Preheat the oven to 425 F (220 C).

2. Scald the milk in a small saucepan over medium heat and set it aside.

3. In a sauté pan over medium heat, melt 2 tablespoons of the butter. When it’s hot, whisk in the flour and cook for 4 to 5 minutes, stirring frequently with a rubber spatula. Add the warm milk to the flour mixture slowly, whisking steadily as you pour. Season the batter with a pinch of salt, black pepper, and a few shreds of grated nutmeg. Cook over low heat for 15 minutes, stirring occasionally. Transfer to a mixing bowl and let the batter cool for 10 to 15 minutes before whisking in the egg yolks and cheese.

4. Use the remaining 1 tablespoon of butter to coat the insides of 4 individual (6-ounce) ramekins and then dust them with flour.

5. Beat the egg whites until soft peaks form and fold them gently into the mixture. Fill the ramekins about two-thirds full with the soufflé mixture. Bake for 12 to 15 minutes, until the soufflés are well browned on top. You may also bake the soufflé in one large, 5-cup soufflé dish. Cook the soufflé longer, 18 to 20 minutes, until it rises measurably above the rim of the baking dish and is nicely browned on top. Serve immediately.