Cheese soufflé: ramequin messin recipe
This speciality from the Metz area resembles a cheese soufflé. It is made with Comté cheese, unique to the area, and famed for its sweet, slightly nutty, flavour. The soufflé base calls for the milk to be brought just to the point of scalding twice – a detail which contributes to the preparation’s smooth creamy texture.
Ingredients
- 400 ml whole milk
- 80 g plain/all-purpose flour
- 160 g Comté cheese, freshly grated
- 4 eggs
- 80 g cold unsalted butter, diced small
- 1 pinch salt and freshly ground black pepper, to taste
- 14.1 fl oz whole milk
- 2.8 oz plain/all-purpose flour
- 5.6 oz Comté cheese, freshly grated
- 4 eggs
- 2.8 oz cold unsalted butter, diced small
- 1 pinch salt and freshly ground black pepper, to taste
- 1.7 cups whole milk
- 2.8 oz plain/all-purpose flour
- 5.6 oz Comté cheese, freshly grated
- 4 eggs
- 2.8 oz cold unsalted butter, diced small
- 1 pinch salt and freshly ground black pepper, to taste
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 35 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Pour the milk into a rinsed, damp saucepan (the dampness prevents the milk from sticking and so makes cleaning easier). Over gentle heat, bring the milk just to boiling point then set it aside to cool.
- In a mixing bowl, combine the flour, the grated cheese and salt and pepper to taste.
- Return the milk to gentle heat. When it starts to rise in the saucepan and breaks into its first bubbles, gradually beat it into the flour mixture using a wooden spoon, until all is smoothly blended. Preheat the oven to 180ºC/gas mark 4.
- Add half of the butter to the milk and flour blend, then turn the entire mixture into a saucepan and stir over very gentle heat for 5 minutes. Remove from the heat and continue to beat the mixture continuously for a further 5 minutes while it cools.
- Use some of the remaining butter to generously butter a gratin dish; set the dish aside along with the last of the butter.
- To complete the soufflé base, beat the whole eggs – one by one – into the lukewarm mixture. Turn the base into the prepared dish; scatter the remaining butter on top.
- Transfer the soufflé immediately to the oven. Cook until the soufflé has risen and developed a light golden crust, checking after 25 minutes.
- Remove the dish from the oven and serve the soufflé straight away.
Recipe taken from French Regional Food by Joël Robuchon in collaboration with Loïc Bienassis. Published by Frances Lincoln.
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