What does it mean to fold in ingredients?

It means to stir them together very gently - a spatula is great for this - but still making sure the ingredients are well combined.

Ramekins are little single serving casseroles. If you have cereal bowls that are oven-safe, they will work just as well.

I always worry that soufflés are going to deflate and look terrible. Is that going to happen?

All soufflés deflate - even the ones you get at swanky restaurants. It's because as the air that you whipped into the egg whites cools, the soufflé gently falls. That's why we like to serve them as soon as they are out of the oven, but one way or the other, they are going to taste just fine. Oh, and those stories about loud noises making them fall while they are in the oven? NOT. TRUE.

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Pop your question in the comments section below and I promise to answer pronto!

Ham and Cheese Soufflé

Ham and Cheese Souffle

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5 from 1 review

This recipe for a fluffy ham and cheese souffle will show you that making souffles is both delicious and way easier than you think!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Chilling Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Stovetop and Oven
Cuisine: American

Ingredients

Scale

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

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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 one two quart casserole or 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.
Scrape the the batter between casserole (or divide among the ramekins) and place on a cookie sheet. Bake until golden brown and puffed, about 30 minutes. If you are baking it in one casserole, it might take a little long – five or ten more minutes.
Serve immediately. And when I say immediately, I mean immediately.

Notes

Eggs: I usually use extra large eggs for this recipe, but regular will work just fine.

Separating Eggs: Folks have differing opinions about this, but I find the most reliable way is to do it with your own freshly washed hands. Have two mixing bowls ready and crack the egg over one and slip it into your hand. Let the white run off into one bowl and then slip the yolk into the second one. I find that there is less chance of the yolk breaking this way.

Vegetarian Option: If you want to make this a vegetarian dish (assuming you are okay with eggs of course) you can leave out the ham and swap in an equal amount of cooked veggies. Chopped asparagus is especially nice!

Find it online: https://www.framedcooks.com/ham-and-cheese-souffle-2/