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
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.
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By losnab
on May 14, 2012
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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.
By MDBible
on January 07, 2012
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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.
By abernathy6
Pueblo, CO
on January 01, 2012
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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!
Read all 6 reviews