Light, airy individual soufflés filled with melted cheese and diced ham. A Parmesan-coated ramekin gives the soufflés a flavorful crust, while carefully folded egg whites create their characteristic height and delicate texture.
Servings: 6
Yield: 6 individual soufflés
Prep Time: About 30 minutes
Cook Time: About 18 minutes
Yield: 6 individual soufflés
Prep Time: About 30 minutes
Cook Time: About 18 minutes
Ingredients:
- Softened butter, for coating the ramekins
- 1 tablespoon grated Parmesan cheese, for coating the ramekins
- 1 tablespoon unsalted butter
- 4 teaspoons all-purpose flour
- 1⅓ cups lukewarm milk (2% milk works well)
- 2 large pinches salt
- 1 large pinch paprika
- 4 large egg yolks
- 8 large egg whites
- 1⅓ cups grated Cheddar or Swiss cheese, divided
- ¼ cup diced ham, divided
Instructions:
- Preheat the oven to 425°F. The temperature will be reduced to 375°F immediately before baking the soufflés.
- Butter the interiors of six soufflé dishes measuring approximately 2¾ inches high by 4 inches in diameter.
- Add the grated Parmesan to the ramekins. Cover each with plastic wrap and shake to coat the buttered interiors evenly with Parmesan. Place the prepared dishes in the freezer for 5 minutes, then discard any excess cheese that has not adhered.
- Melt 1 tablespoon butter in a saucepan and cook for about 2 minutes, until the water has cooked out of the butter.
- Add the flour and stir to form a roux. Cook for about 2 minutes, stirring continuously.
- Gradually add the lukewarm milk, salt and paprika. Stir in half of the grated cheese and half of the diced ham. Cook, stirring, until the mixture has thickened into a béchamel.
- Whisk the egg yolks in a small bowl. Gradually whisk in a small amount of the hot béchamel to temper the yolks.
- Stir the tempered egg-yolk mixture back into the béchamel until thoroughly combined.
- Place the egg whites in a completely clean, dry metal bowl. Beat with a handheld mixer until stiff peaks form.
- Stir approximately ¼ of the beaten egg whites into the béchamel to lighten the mixture.
- Add half of the remaining egg whites along with half of the remaining grated cheese and ham. Gently fold into the béchamel.
- Add the remaining egg whites, cheese and ham and gently fold again, taking care to preserve as much of the air in the whites as possible.
- Carefully divide the mixture among the six prepared soufflé dishes.
- Run your thumb around the inside edge of each ramekin to create a clean channel between the soufflé mixture and the rim. This helps the soufflé rise evenly.
- Reduce the oven temperature to 375°F and immediately place the soufflés in the oven.
- Bake for 18 minutes without opening the oven door.
- After 18 minutes, the soufflés should be well risen and nicely browned on top. A gentle movement of the ramekin can help indicate whether the center is sufficiently set.
- Serve immediately.
Tip: Have everyone ready to eat before the soufflés come out of the oven. A properly baked soufflé naturally begins to settle soon after baking, so it is at its most impressive when served immediately.
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