| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray
- 3 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk, warmed
- 3 large eggs, separated, plus reserved egg whites from Eggs Benedict recipe
- 1 1/2 cups grated Cheddar
- 1/3 pound deli ham, diced
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
- Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites.
- In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 518 |
| Total Fat | 40 g |
| Saturated Fat | 15 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 27 g |
| Cholesterol | 221 mg |
| Sodium | 901 mg |
Reviews
We made this on Sunday morning for Mother’s day. The souffle was fun to make. the results were light and delightfully tasty. The best part is they stayed steaming hot while we enjoyed eating them!
We did not have plans to make “round two” and so we wound up with extra mixture – 4 regular size and 4 small ramekins in total. We put the uncooked mixture into the extra ramekins covered with plastic and placed them in the refrigerator. We cooked them this morning for breakfast, though not quite as fluffy they were almost as great as yesterday!
So we decided we can make these for company by preparing the night before.
I made this today and everyone loved them. I did add 1/8 teaspoon of cream of tartar to the egg whites and made sure the eggs were room temperature. They were a big hit and came out really well. I did google egg whites to make sure I was using the right technique for getting the egg whites nice and fluffy.
These little souffles were great! I followed the directions pretty closely, only substituted sausage for the ham, and added tomatoes. This is my first attempt at making souffles, so maybe I don’t know any better, but my family thought they were awesome!
use Alton Brown or Ina Garten recipe. This is not a souffle.
Janet, her technique is faulty. Don’t use canola oil. Make a roux of equal parts butter and flour. Stir over medium or medium-low heat just until combined and smooth. Also, she failed to temper her eggs. Instead of folding in a small amount of egg whites into yolks, stir a little yolk mixture into the whites, then you can fold all of the beaten egg whites into the yolks. Also, use a teaspoon of cream of tartar when beating your egg whites to stabilize them. I highly recommend Alton Brown’s recipe for souffle.
I watched the show this morning and got excited to make my first souffle because Sandra made it look so easy and it would be the first time in the years since I purchased my souffle dishes! After church I purchased the ham and cheddar cheese and then baked the souffle for brunch. I had to keep it in the oven about 40 minutes because they were still very moist after 20, 25, 30, and 35 minutes. Why? My husband and children liked it but I feel I didn’t do it quite right and I would like to test the recipe again…I just need to know what I should do differently.
Thank you.
Thank you.