Ham and Cheese Souffle

1. 1

   Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.

2. 2

   Heat the canola oil over medium-high heat in a medium saucepan.

3. 3

   Add the flour whisking constantly for about 3 minutes, do not brown.

4. 4

   Whisk in the warm milk until thickened, about 3 more minutes.

5. 5

   Turn off heat and let cool slightly.

6. 6

   Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard.

7. 7

   Let sit and cool slightly while beating the egg whites.

8. 8

   In another bowl with an electric mixer, beat the egg whites until soft peaks.

9. 9

   Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites.

10. 10

    Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding).

11. 11

    Bake until puffed up and lightly browned on top.

12. 12

    15 to 20 minutes.

13. 13

    Remove from the oven and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.