Easy Cranberry Yam Bread
Comté Cheese Souffle
Comté, similar to Gruyere, gives this classic dish a slightly sweet, nutty flavor.
55
4 servings
Serve with a simple side of endives braised in butter and lemon, or tender sautéed greens.
Ingredients
-
4 tablespoons butter, plus extra to coat souffle dish
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4 tablespoons all-purpose flour
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1 3/4 cups 2% reduced-fat milk
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1/4 teaspoon salt
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1/4 teaspoon Coarsely ground black pepper
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1/8 teaspoon grated nutmeg
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2 cups (8-ounces) shredded Comté cheese
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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
- Fat 37g
- Saturated Fat 21g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 11g
- Cholesterol 285mg
- Sodium 560mg
- Potassium 280mg
- Carbohydrates 12g
- Fiber 0g
- Sugars 6g
- Protein 28g
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