Herb-Infused Comté and Parmesan Soufflés

1. Prepare Ramekins and Preheat Oven

Adjust an oven rack to the middle position and preheat your oven to 350°F. Spray six 4-ounce ramekins with vegetable oil spray to ensure the soufflés don’t stick.

2. Make Roux

In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, and a pinch of nutmeg, cooking for about a minute until the mixture is smooth and the raw taste of the flour is gone.

3. Add Milk

Gradually add half of the milk, whisking until smooth, then add the remaining milk. Continue to cook and whisk for about 2 minutes until the mixture thickens and bubbles.

4. Incorporate Cheeses, Yolks, and Parsley

Remove the saucepan from the heat and whisk in the Comté cheese, Parmesan cheese, egg yolks, and minced parsley until the cheese melts and the mixture is smooth and thick.

5. Whip Egg Whites

In a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-low speed for about a minute until foamy. Increase the speed to medium-high and whip for another 2 minutes until stiff peaks form.

6. Fold Egg Whites into Cheese Mixture

Gently whisk one-third of the whipped egg whites into the cheese mixture to lighten it. Then, using a rubber spatula, carefully fold in the remaining egg whites, maintaining as much air as possible to keep the mixture light and airy.

7. Fill Ramekins and Bake in Water Bath

Evenly distribute the soufflé mixture into the prepared ramekins and place them in a 13x9-inch baking pan. Carefully add boiling water to the pan until it reaches halfway up the sides of the ramekins to create a water bath, which will help the soufflés cook evenly. Bake for 14 to 17 minutes until the soufflés are puffed and golden brown.

8. Cool and Refrigerate

Once baked, let the soufflés cool on a wire rack for 30 to 40 minutes. Line a rimmed baking sheet with parchment paper. Run a thin spatula around the edges of the ramekins to loosen the soufflés and invert them onto the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour or up to 3 days.

9. Finish Baking

To finish, adjust the oven rack to the middle position and preheat the oven to 400°F. Bake the soufflés for 15 to 18 minutes until they are deeply browned and puffed.

10. Serve

Transfer the soufflés to plates and serve immediately while they are still hot and airy. Enjoy the delightful combination of Comté and Parmesan with a hint of fresh parsley in every bite!