- Level: Intermediate
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Intermediate
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
