Cheese souffle: ramequin messin recipe

• 400 ml (14.1fl oz) whole milk
• 80 g (2.8oz) plain/all-purpose flour
• 160 g (5.6oz) Comte cheese, freshly grated
• 4 eggs
• 80 g (2.8oz) cold unsalted butter, diced small
• 1 pinch salt and freshly ground black pepper, to taste

1. Pour the milk into a rinsed, damp saucepan (the dampness prevents the milk from sticking and so makes cleaning easier).
2. Over gentle heat, bring the milk just to boiling point then set it aside to cool.
3. In a mixing bowl, combine the flour, the grated cheese and salt and pepper to taste.
4. Return the milk to gentle heat.
5. 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.
6. Preheat the oven to 180 degrees C/gas mark 4.
7. 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.
8. Remove from the heat and continue to beat the mixture continuously for a further 5 minutes while it cools.
9. Use some of the remaining butter to generously butter a gratin dish; set the dish aside along with the last of the butter.
10. To complete the souffle base, beat the whole eggs one by one into the lukewarm mixture.
11. Turn the base into the prepared dish; scatter the remaining butter on top.
12. Transfer the souffle immediately to the oven.
13. Cook until the souffle has risen and developed a light golden crust, checking after 25 minutes.
14. Remove the dish from the oven and serve the souffle straight away.

milk, flour, comte cheese, eggs, cold unsalted butter, salt

Taken from www.lovefood.com/guide/recipes/45540/cheese-souffl-ramequin-messin-recipe (may not work)