Ham & Cheese Soufflé
Emily Davenport
4 as a starter
60 minutes
560
French
Starters and Snacks
This totally scrumptious Ham & Cheese Soufflé recipe is surprisingly easy to prepare. Tasty and sure to be a total winner with the family! A Dairy Diary recipe.
For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Butter 25g (1oz), plus extra for greasing
- Fresh breadcrumbs 25g (1oz)
- Plain flour 25g (1oz)
Milk 150ml (¼ pint)
- Salt and freshly ground black pepper
Sweet or hot paprika ½ tsp
- Eggs 4 large, separated
- Cheddar cheese 110g (4oz), grated, plus extra for sprinkling
- Parmesan 25g (1oz), grated, plus extra for sprinkling
- Snipped chives 3 tbsp
- Ham 150g (5oz), cut into thin strips
Directions
Preheat the oven to 190°C/170°fan/Gas 5
Grease a 1-1.2 litre (1½-2 pint) soufflé dish and sprinkle breadcrumbs over the base and sides
Wrap the sides of the dish in double thickness non-stick baking paper to stand 4cm (1½in) above the top of the dish (tie with string)
- Melt the butter in a saucepan and add the flour then the milk
- Bring to the boil, whisking continuously
- Season and add the paprika
- Allow to cool a little then beat in the egg yolks
- Fold in the cheeses, chives and ham
- In a separate bowl whisk the egg whites until stiff, then gently fold into the sauce
Pour the soufflé mixture into the prepared dish and sprinkle with extra cheese
- Place the dish on a baking tray and bake for 35-40 minutes until well risen, golden brown and feels firm but springy to the touch
- Serve immediately (remove the paper at the table).