Beurrez votre plat à soufflé et saupoudrez-le de gruyère râpé. Ensuite, dans une casserole, mettez la crème liquide et la fécule ou maïzena pendant 5 minutes à feu doux et mélangez le tout jusqu’à obtention d’une pâte épaisse.
Retirez la casserole du feu, ajoutez le beurre, et mélangez à nouveau.
Séparez les blancs des jaunes d’œufs, et faites battre les blancs en neige. Mettez les jaunes d’œufs dans la casserole, ajoutez-les un à un et mélangez à chaque fois qu’un œuf est ajouté. Rajoutez dans le mélange le comté râpé et la noix de muscade.
Salez et poivrez selon les plaisirs, puis ajoutez les blancs préalablement montés en neige, mélangez délicatement afin d’obtenir une pâte homogène sans casser le tout.
Versez la préparation dans le plat à soufflé. Laissez cuire pendant 30 minutes sans ouvrir la porte du four. Votre soufflé sera prêt lorsqu’il sera bien gonflé.
A servir chaud.
Notes
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