Preheat the oven to 400˚F. Butter and flour 5 8-ounce ramekins by smearing the inside of the ramekins with softened butter then coating them with a thin layer of flour. Shake off excess flour. Place the ramekins on a baking sheet, leaving at least 2 inches of space between each.
In a small saucepan, bring the milk and butter to a boil. Whisk in flour. Reduce heat to low and continue to cook, whisking constantly, for 2 minutes (the mixture will get quite thick).
Scrape the mixture into a food processor and blend until smooth. With the blade running, add the egg yolks, one at a time, through the feed tube. Scrape down the sides and add the Comté and salt. Process until smooth. Transfer mixture to a large bowl and let cool slightly.
In the meantime, whip the egg whites to medium peaks. Fold ⅓ of the egg whites into the cheese base. Gently fold in the rest of the whites in two batches. Fill the ramekins with the soufflé batter, leaving a ½-inch rim at the top.
Bake 17-20 minutes, or until fully risen and golden brown on top (if the top starts to get too dark before the sides are cooked, gently set a piece of foil on top of the soufflés). Serve immediately.
Adapted from Chef Jason Berthold
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