Ingredients

Method

Preheat the oven to 425ºF / 215ºC

Butter a 16cm soufflé dish by brushing the strokes upwards from the bottom. This allows the egg mixture to grip the sides and rise upwards.

Place the egg yolks in one bowl and the whites in another. Sprinkle some salt over the egg whites.

In a heavy based saucepan bring the milk to the boil. Set aside.

In a medium saucepan on a low heat, melt the butter, add the flour and stir into the butter mixing continuously and then add the milk very slowly in a constant stream while stirring continuously until all the milk is incorporated and the mixture resembles heavy cream. This takes about 5 minutes.

Remove the pan from the heat. Whisk the egg yolks and slowly add the egg yolk mixture to the cream mixture until they are incorporated. Mix in the nutmeg and cream and season to taste.

Whisk the egg whites until holding but not stiff and fold 1/3 into the cream mixture. Now gently add the rest of the egg white mixture and fold through very gently so as not to knock all the air out of the egg whites whilst adding a tablespoon of the grated Comté until it is all incorporated.

Pour the mixture into your prepared soufflé dish, it should be about 3/4 full, and bake in the oven for 30 minutes or until the soufflé has risen and is golden brown.

Serve immediately.