This easy recipe for individual ham and cheese souffle servings will show you that making souffles for supper is easier than you think!
I wish you could have been a fly on the wall when I was photographing this little number. Or maybe I don’t.
Because you see, my little food photo shoots usually go something like this: I put the dish in front of the camera and take its picture.
Then I look at it on the computer screen (I have a nifty little device that connects my camera right to the laptop, not to get too technically boring but these are the things that float my boat.)
Then I go back to the dish. I move it to the right. Take the picture. Check the picture. Move the light.
Take the picture. Check the picture. Switch the camera angle. Take the picture. Check the picture. And so on…and usually 15 minutes later I am happy.
However, this is a soufflé, my friends. An adorable little single serving ham and cheese souffle.
And while souffles have gotten what I think is a bad rap over the years for being hard to make (they aren’t! they are SO easy!), the other part of their reputation is totally accurate.
That gorgeous airy brown puffiness that comes out of the oven doesn’t last long. In fact, it lasts about 90 seconds…and then…it starts…to….deflate.
90 seconds.
On your mark…get set…PHOTOGRAPH!!! It was like an episode of the Keystone Kops, speeded up really really fast, only I was the only Kop.
And I almost, almost got it — as you will see from the picture above, it was just starting to cave in the middle just a bit as I frantically ran around trying to get my shot, leaping over the dog who always likes to lie right in between the tripod and the computer.
Which added a nice extra element of calmness to the whole thing.
Anyway. If you are a sane person and decide simply to make and eat these charming little souffles and not introduce other complications, they are easy and delicious and a great way to use up any leftover ham you might have.
I put a little chopped green salad on the side, and it was the perfect light weekend lunch.
Ham and cheese souffles….you only need to be scared if you are planning to take their picture.
Ham and Cheese Souffle
Prep Time: 10 minutes- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
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This easy recipe for individual ham and cheese souffle servings will show you that making souffles for supper is easier than you think!
Ingredients
- 3 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cup milk
- 4 ounces grated cheddar
- 1/2 teaspoon mustard powder
- 1/8 teaspoon cayenne
- 1/8 teaspoon nutmeg
- 6 eggs, separated
- Salt and pepper to taste
- 4 ounces chopped ham
- 1/4 cup grated Parmesan
Instructions
- Melt 2 tablespoons of butter in a medium saucepan over medium high heat.
- Whisk in the flour, then whisk in the milk. Bring to a simmer and stir until thickened, about 5 minutes.
- Remove from heat and stir in cheddar, mustard, cayenne, nutmeg, and egg yolks. Stir over medium heat for 3 minutes or until thickened. Transfer to a large bowl, stir in ham and and refrigerate for 30 minutes.
- Heat oven to 375 and grease six 8 ounce individual ramekin dishes with remaining butter. Coat the bottom and the sides of the ramekins with the Parmesan, shaking out any excess.
- Whip the eggs whites with an electric mixer until they form peaks. Fold the egg whites into the cheese mixture.
- Divide the batter between the ramekins and place on a cookie sheet. Bake until golden brown and puffed, about 30 minutes.
- Serve immediately. And when I say immediately, I mean immediately.
gorgeous souffle! I'm wishing I could have had one, too!
This looks so good. This is now on my list of things to make…thanks!!!
It looks fantastic! I have yet to make a souffle but I need to get on it…yum!
I made these with ham from Easter dinner…turned out perfectly!
Mary! I’m so glad – it’s the perfect way to use those Easter leftovers, right? Happy Monday!
I used leftover ham from Easter but I made one big one instead. I just left it in the oven for an extra 10 minutes.
The perfect way to use up leftover ham! :)
Thank you! I want to make a larger souffle but was unsure of the timing…did you use a collar?
Hi there! I didn’t use a collar, but there’s no reason you can’t – I usually just make a homemade one out of nonstick foil. Happy soufflé making!