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Crispy Ham and Cheese Soufflé



Servings: 4
Prep Time: 25
Cook Time: 40
Prep Method: Bake


8   ounces finely chopped fully cooked Cloverdale ham (about 1 1/2 cups)
2   tablespoons fine dry bread crumbs
1/4   teaspoon dried rosemary, crushed
1/4   cup butter or margarine
1/4   cup all-purpose flour
1/4   teaspoon dry mustard
1/4   teaspoon white pepper
  Dash ground allspice
1   cup milk
1   cup finely shredded Cheddar cheese (4 ounces)
6   egg yolks
6   egg whites
1/4   teaspoon cream of tartar


Generously butter a 1 1/2-quarter soufflé dish. Attach a foil collar to dish. Measure enough foil to go around dish plus a 2-inch overlap. Fold into thirds lengthwise; place foil around dish with collar extending 2 inches above top of dish. Secure with tape, if necessary. Combine bread crumbs and rosemary; coat bottom and sides of dish with mixture; set aside. In a large saucepan melt butter, stir in flour, mustard, pepper and allspice. Add milk; cook and stir for 6-7 minutes or until thickened and bubbly. Remove from heat. Stir in cheese until melted. Beat egg yolks; stir in about 2 tablespoons of the cheese mixture. Return all to the cheese mixture in the saucepan. Stir in ham; set aside. Using clean beaters, in a large bowl beat egg whites with cream of tartar until stiff peaks form. Gradually pour ham-cheese mixture over beaten whites, folding gently to blend. Spoon mixture into the prepared soufflé dish. Bake in a 350 degree F. oven for 35-40 minutes or until puffed and golden brown. Remove from oven when not quite set; soufflé should shake slightly when gently moved. Remove collar from dish; serve soufflé immediately.

Courtesy of Pork Board