I’m not sure if this dish was a fail or not. It tasted REALLY good. It didn’t look very good. I had a really really hard time getting a picture, and of course, as soon as I set it all up, the souffle ‘fell’. Awesome.
The picture that I worked from looked like it had this beautiful doughy crust on it while mine was very eggy…but I digress.
I made a DELICIOUS Ham Souffle. It seriously tasted like a Monte Cristo sandwich, without the bread. AHMAHZING. I worked from an old picture I had torn out of a Tesco magazine from when I lived back in London. So…I didn’t have a lot to go on, and when you look up souffle, there are literally a million recipes. So I decided to pick and choose…I don’t know if that was such a good idea. But like I said, this was SO good. I made it yesterday and I’m salivating while thinking about it. Whew. I wish they kept. Anyhoo, this is what I did, obviously, if you have done this before, drop me a line, tell me if this IS a souffle, or I’m just awesome at making a bread-free version of the Monte Cristo (you’re welcome Colette!)
Preheat your oven to 400 F and grease your souffle dishes. I used these mini bread ceramic pans I bought for a steal at Michael’s after Christmas. So they weren’t the perfect circle ramekin shape one imagines for a souffle, but really, you do what you can. I’m not heading out to Sur La Table every time I need a ramekin (unless someone wants to buy me a gift card, then I will, head there, or do a group outing…there)
You’ll need 4 tbsp butter
1/4 cup of flour
1 tbsp of mustard
1/2 pint of milk (300 ml- I took this from a British recipe and my husband bought a british measuring cup, not altogether helpful when doing conversions the other way…sorry)
1/2 cup of diced leftover ham (I buy those ham slices that go on sale where you buy a package of 2 you get a package free…and freeze them. Z LOVES them! Seriously, for $5 you get 4 large hame slices…)
1/2 cup of parmesean cheese, grated
4 eggs, separated
1 tea pepper
Grease your ramekins with vegetable spray or butter. Your choice. I chose butter.
Heat up the butter in a pan. When it’s melted, mix in the flour and stir through until there are no lumps. (As always, this is Z’s forte) Remove from heat and add mustard. Stir and then slowly add the milk until it is completely incorporated. I’ve been working on gross motor skills with Z, and she often struggles with doing things slower than she thinks they should be done. (It’s called patience, but she doesn’t know that yet!) So instead of her being frustrated all the time when she can’t do something right away, I have her practice doing things slowly. This was a GREAT task for that. She wasn’t allowed to pour all the milk in at once, and she had to wait until she saw that the mixture was ready for her to make a move. We had a couple of mistakes, but she did not become frustrated. Win!!
Return pot to medium heat and stir as this now sauce comes to a boil. Add ham and cheese and stir once more until cheese is melted and ham is incorporated with saucy goodness.
Allow mixture to cool but NOT get cold. Mix in the egg yolks gently but well. While your mixture was cooling, whisk the egg whites into a frenzy. They should form stiff white peaks.
After you’ve added your eggs whites, quickly fold in the egg whites, but make sure that they are evenly folded in.
Pour this mixture into your chosen souffle dishes and bake about 30 minutes, or until the edges are firm but the center is wobbly.