Comté Cheese Soufflé With Sesame Seeds Recipe by Cathytutu
Cooking Instructions 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. 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. 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. 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. 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.) 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. 5 Remove the soufflés from the oven and serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy milo chocolate cake Chicken Bacon Sundried Tomato Pasta Cheezy Ground Beef Quesadillas Mirchi Vegetable Shrimp saute with curry leaves Easy milo chocolate cake Chicken Bacon Sundried Tomato Pasta Cheezy Ground Beef Quesadillas Mirchi Vegetable Shrimp saute with curry leaves Dalgona coffee Sev puri Pudina Tikka Dalgona coffee Chila Sugar Cookie (Plain - Before Dressing) Chicken Nuggets Vegies filled gurasa Box patties Methi palak cheese pulao Dalgona coffee Sev puri Pudina Tikka Dalgona coffee Chila Sugar Cookie (Plain - Before Dressing) Chicken Nuggets Vegies filled gurasa Box patties Methi palak cheese pulao