Ham Souffle Recipes

BASIC SOUFFLé

Steps:

• Preheat oven to 375° F (190° C).
• Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
• Separate eggs. Beat yolks well and add ¼ cup (50 mL) of warm sauce mixture to egg yolks.
• Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended (see variations). Set sauce aside to cool slightly.
• Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
• Carefully pour into 4-cup (1 L) soufflé or casserole dish.
• Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.

HAM AND CHEESE EGG SOUFFLE

Steps:

• Preheat oven to 200 degrees.
• In a medium saucepan, melt butter over medium-low heat. Whisk in flour to form a roux. Continue to whisk until roux is a light brown (blond roux.)
• Slowly pour milk into the roux, whisking until smooth. Batter will be thick. Whisk in salt, nutmeg and black pepper. Remove from heat.
• In a separate bowl, whisk egg yolks until pale and fluffy. Fold into roux along with shredded cheddar cheese and ham. Set aside.
• Whisk egg whites and cream of tarter until soft, fluffy peaks form. This process is incorporating air into the mixture, which is what increased the volume significantly.
• After egg whites are foamy and fluffy, gently fold them into the ham and cheddar mixture. Do not over mix, as this will push out the air.
• Prep 6 4-ounce ramekins with cooking spray and place onto a rimmed baking sheet. Spoon mixture evenly into each ramekin. Fill approximately 3/4 of the way.
• Bake for 30 minutes. Remove and top each with a pinch of cheddar cheese, crumbled bacon and chives.
• Serve immediately.
• If you've tried this recipe, come back and let us know how it was!

HAM AND CHEESE SOUFFLE RECIPE

Steps:

• Heat oven to 350°.
• Butter a 6 cup souffle dish or 1 quart cassarole. Make a 4″ band of aluminum foil 2″ longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
• Heat butter in a saucepan over low heat until melted. Blend in flour, salt, mustard and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; stir in ham, remove from heat.
• Beat egg whites and cream of tartar until stiff but not dry. Beat egg yolks until very thick and lemon colored, about 5 minutes; stir into cheese mixture. Stir about 3/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.
• Carefully pour into prepared souffle dish. Cook uncovered until the souffle is nicely puffed and the sides look just dry around 50 - 60 minutes. Mine took 50.
• Serve immediately.

HAM AND CHEESE SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
• Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. 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. Let sit and cool slightly while beating the egg whites.
• In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.

DOUBLE-CHEESE HAM SOUFFLE

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish. Layer with ham, cheeses and remaining bread cubes. , In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole. , Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

HAM AND CHEESE SOUFFLE

Steps:

• Layer ham, cheese, and bread in a buttered 3 quart casserole.
• Sprinkle with flour and dry mustard mixed together.
• Sprinkle with Tabasco sauce as desired.
• Mix milk with beaten eggs and pour over all.
• Chill at least 2 hours or overnight.
• Bake at 350° for about 1 hour or until puffy and golden on top.
• Serve immediately.

HAM SOUFFLE

Steps:

• Place half of the potatoes in a greased 11x7-in. baking dish. Layer with peas, ham, 3/4 cup cheese, onions and remaining potatoes. , In a bowl, whisk milk, eggs and seasonings; pour over potatoes. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 1 hour.

GRAMMY TABOR'S RULE FOR HAM SOUFFLé

Steps:

• Preheat the oven to 400 degrees F. Butter the baking dish.
• Put 3 tablespoons butter and the flour in a medium saucepan and cook, stirring, until the mixture begins to brown and thicken, about 3 minutes. Remove from the heat and whisk in the milk. Bring the mixture to a simmer over high heat and cook, stirring, until thickened, 5 to 6 minutes. Set aside.
• Put the egg yolks in a large bowl. Using a 1/2-inch grinder plate attachment, feed the ham through the grinder, allowing it to fall into the bowl with the yolks. Stir in the thickened milk mixture and all but 1 tablespoon of the breadcrumbs until combined.
• Beat the egg whites to stiff peaks using an electric hand mixer, and then fold them into the ham mixture. Transfer the mixture to the baking dish. Sprinkle the top with the remaining tablespoon of breadcrumbs. Bake until firm and golden brown, about 30 minutes. Serve hot.