From Cathytutu's kitchen in France.

Originally published on Cookpad France as Soufflé au Comté et graines de sésame, with US measurements.

Comté Cheese Soufflé with Sesame Seeds

Name: Comté Cheese Soufflé with Sesame Seeds
Yield: Serves 4 to 6 servings
Ingredients: 3 1/2 tablespoons unsalted butter (50 grams); 1/3 cup all-purpose flour (50 grams); 2 cups whole milk (500 ml); 3 1/2 ounces grated Comté cheese (or Swiss, Gruyère, or Emmental) (100 grams); 4 large eggs; Fine salt and freshly ground black pepper; Nutmeg; Softened butter for greasing the dish; Sesame seeds (or use breadcrumbs or flour); 4-8 ramekins or 1 large soufflé dish; 1 saucepan; 1 whisk; 1 spatula; 1 mixing bowl; 1 hand mixer; 1 pastry brush

Cathytutu @CathytutuLyon

Rhone

Let's all cook together with Cyril Lignac!

Cathytutu @CathytutuLyon

Rhone

Let's all cook together with Cyril Lignac!

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Ingredients

Serves 4 to 6 servings

3 1/2 tablespoonsunsalted butter (50 grams)
1/3 cupall-purpose flour (50 grams)
2 cupswhole milk (500 ml)
3 1/2 ouncesgrated Comté cheese (or Swiss, Gruyère, or Emmental) (100 grams)
4large eggs
Fine salt and freshly ground black pepper
Nutmeg
Softened butter for greasing the dish
Sesame seeds (or use breadcrumbs or flour)
4-8ramekins or 1 large soufflé dish
1saucepan
1whisk
1spatula
1mixing bowl
1hand mixer
1pastry brush

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Steps

1

Preheat the oven to 410°F (210°C), or to setting 7 if your oven uses gas marks. Grease the ramekins with softened butter, then sprinkle in sesame seeds or your choice of breadcrumbs or flour. Tap out any excess.
2

In a saucepan, melt the butter over medium heat without letting it brown. Add the flour and stir to make a roux. Cook for a few minutes, then add the milk. Cook, stirring, until you have a thick béchamel sauce. Season with salt and freshly ground black pepper, and add a pinch of nutmeg or cumin for flavor. Stir in the grated cheese and mix well. Remove from the heat.
3

Crack the eggs and separate the whites from the yolks. Stir the yolks into the béchamel mixture. Set aside. Beat the egg whites until stiff peaks form. Gently fold the egg whites into the béchamel mixture using a spatula.
4

Pour the mixture into the prepared ramekins. Bake for 15 minutes. If using a large, clear soufflé dish, bake for 25 to 30 minutes. (For this recipe, I halved the quantities because the original makes a generous amount. I was able to make 3 soufflés in ramekins and 2 larger ones in old jam jars.)
5

Remove the soufflés from the oven and serve immediately.

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Cathytutu @CathytutuLyon

Published in the US on June 24, 2025 14:01

Rhone

Mère au foyer pas désespérée qui retravaille et bloggeuse culinaire depuis 2006 http://aaatable.canalblog.com https://www.facebook.com/Cathytutu/ https://www.instagram.com/cathytutulyonnouveaucompte/