Ham and Cheese Souffl
Delight in the airy elegance of a classic Ham and Cheese Soufflé, the perfect dish to elevate any breakfast, brunch, or dinner menu. This recipe combines the nutty richness of Gruyère cheese and the savory depth of diced ham in a velvety béchamel base, creating a symphony of flavors with every bite. Light yet satisfying, the soufflés achieve their signature rise through perfectly whipped egg whites, which are gently folded into the mixture to create an irresistibly fluffy texture. Baked to golden-brown perfection in individual ramekins coated with Parmesan, these soufflés are both visually stunning and incredibly flavorful. Whether you're hosting a special occasion or simply indulging in a restaurant-worthy dish at home, this Ham and Cheese Soufflé is a showstopper that’s as delicious as it is impressive. Serve immediately and savor the magic!
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Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.25 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.125 teaspoons ground nutmeg
- 1 cup grated Gruyère cheese
- 0.75 cup diced cooked ham
- 4 pieces large eggs, separated
- 0.25 teaspoons cream of tartar
- 1 tablespoon unsalted butter (for greasing)
- 2 tablespoons grated Parmesan cheese (for coating ramekins)
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease four 10-ounce ramekins with 1 tablespoon of unsalted butter, then coat the inside of the ramekins with grated Parmesan cheese. Place the prepared ramekins on a baking sheet.
Step 2
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the flour and whisk constantly, cooking for 1–2 minutes until the mixture forms a smooth paste (roux).
Step 3
Gradually add the milk while whisking, ensuring no lumps form. Continue to cook for 3–4 minutes, stirring frequently, until the mixture thickens into a creamy béchamel sauce.
Step 4
Remove the saucepan from heat and stir in the salt, pepper, and nutmeg. Add the grated Gruyère cheese and stir until melted and well incorporated. Let the mixture cool for 5 minutes.
Step 5
Once slightly cooled, stir in the egg yolks one at a time until fully blended. Then fold in the diced ham and set the mixture aside.
Step 6
In a clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form. This will help give the soufflé its signature airy texture.
Step 7
Gently fold one-third of the whipped egg whites into the béchamel mixture to lighten it. Then carefully fold in the remaining egg whites in two additions, ensuring you don’t deflate the mixture.
Step 8
Divide the soufflé mixture evenly among the prepared ramekins. Fill them nearly to the top but leave a small gap to prevent overflow.
Step 9
Bake in the preheated oven for 20–25 minutes, or until the soufflés are puffed and golden brown. Do not open the oven door while baking to prevent them from collapsing.
Step 10
Serve immediately as the soufflés will begin to deflate shortly after coming out of the oven. Enjoy your light and fluffy Ham and Cheese Soufflé!
Nutrition Facts
| Serving size | 895.4 grams (895.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1749 |
| Total Fat 125.50g | 161% |
| Saturated Fat 69.90g | 350% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 1120mg | 373% |
| Sodium 4666mg | 203% |
| Total Carbohydrate 37.30g | 14% |
| Dietary Fiber 0.80g | 3% |
| Total Sugars 18.60g | |
| Protein 111.00g | 222% |
| Vitamin D 322IU | 1611% |
| Calcium 1626mg | 125% |
| Iron 7mg | 37% |
| Potassium 1430mg | 30% |
Source of Calories