Ham and Cheese Soufflé for Two
Here is a classic savory soufflé recipe.
Fluffy and filling, this is a perfect soufflé that would work for breakfast, brunch or light supper. For an optional garnish, slice three shallots thinly and sauté them in ½ cup hot oil 15 minutes, until golden and crispy. Drain and sprinkle a few on soufflés.
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup whole milk
- 2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 2 beaten egg yolks
- 3/4 cup ham chopped into small pieces
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 tablespoons finely chopped parsley
- 1 tablespoon chopped chives
- Pinch of ground nutmeg
- 4 tablespoons grated Parmesan cheese
- 4 tablespoons grated Swiss or Gruyere cheese
- Crispy shallots (optional)
Adapted from jsonline.com
Preheat oven to 375 degrees. Butter and flour two 2-cup soufflé dishes.
Heat butter in a small heavy saucepan over low heat. Stir in flour. Add milk gradually and stir with a whisk until thickened, making sure there are no lumps. Remove from heat and stir in mustard, pepper, egg yolks and ham.
In a small mixing bowl, beat egg whites, cream of tartar and salt until they stand in stiff peaks. Carefully fold in parsley, chives, nutmeg and cheese, and then fold in the ham mixture making sure not to over mix. Divide between the prepared dishes.
Bake in preheated oven 35 minutes. Carefully remove dishes from oven and serve immediately. Garnish with crispy shallots if you’d like.
Note: If you’re using a prepackaged ham that includes a lot of added water, sauté pieces in a pan for a few minutes before adding to flour mixture. Otherwise it can make the soufflé runny and affect the cooking time.