Comté Cheese Soufflé with Nutmeg
A golden cloud that rises proudly from its ramekin and collapses at the first touch of the spoon. The Comté lends a hazelnut depth that intertwines with the warm aroma of nutmeg. French elegance that demands to be served at once.
Step by step preparation
Preheat the oven to 190 °C, top and bottom heat (no fan, for even rising). Brush four individual ramekins (200 ml) with butter in upward vertical strokes and dust with breadcrumbs, rotating to coat the walls; this 'grip' lets the soufflé climb straight up.
Make a thick béchamel: melt 50 g butter over medium heat, add the flour and cook for 2 minutes, stirring to remove the raw taste. Gradually pour in the warm milk while whisking constantly and cook for 4-5 minutes until thickened and pulling away from the base. Remove from the heat.
Stir the yolks one at a time into the warm (not hot) béchamel so they don't scramble, beating vigorously. Add the Comté, Parmesan, nutmeg, a moderate amount of salt and white pepper. Mix to a smooth, glossy base.
Whisk the whites with a pinch of salt to firm but not dry peaks, about 3-4 minutes. They should form peaks that curl slightly at the tip; over-whisking makes them grainy and reduces volume.
Lighten the base by folding in one third of the whites with energy. Fold in the rest in two additions using gentle bottom-to-top motions, stopping as soon as the white streaks vanish to preserve the air.
Divide the mixture among the ramekins up to the rim and smooth the top. Run your thumb around the inner edge to create a small groove (the 'top hat') that encourages a straight rise. Bake for 16-18 minutes without opening the door, until golden and puffed. Serve immediately, as they deflate within minutes.
