Ham & Cheese Soufflé
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
Instructions
1
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).
2
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.
3
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.
4
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).
