50 g (2 oz) butter
50 g (2 oz) flour
425 ml (15 fl oz) milk
6 medium-sized eggs
1 extra egg white
5 ml (1 tsp) Dijon mustard
100 g (4 oz) ham, cubed
150 g (5 oz) freshly grated Cheddar cheese
25 g (1 oz) freshly grated Parmesan cheese
salt and freshly ground black pepper
butter for greasing
50 g (2 oz) flour
425 ml (15 fl oz) milk
6 medium-sized eggs
1 extra egg white
5 ml (1 tsp) Dijon mustard
100 g (4 oz) ham, cubed
150 g (5 oz) freshly grated Cheddar cheese
25 g (1 oz) freshly grated Parmesan cheese
salt and freshly ground black pepper
butter for greasing
method
1. Heat the oven to 180°C (350°F) gas 4. Melt the butter in a medium pan. Off the heat stir in the flour until smooth. Very slowly add the milk, stirring constantly. Return to the heat and cook slowly until thick and smooth. Remove pan from heat.
2. Separate the eggs and add the extra white to the other 6. Lightly mix the egg yolks together then stir them quickly into the sauce with a wooden spoon.
3. Add the mustard, cubed ham and the grated cheeses, and salt and pepper to taste. Mix everything in well. Lightly butter a 2 litre (3 1/2 pt) souffle dish.
4. Whisk the egg whites until they are very stiff, then gently fold them into the cheese mixture with a metal spoon.
5. Turn the souffle mixture into the prepared dish. with a knife mark a circle round the top of the souffle about 25 mm (1 in) from the edge. (The centre of the souffle inside this line will rise higher than the edge.) Bake for 40 minutes.
6. Test the souffle with a clean knife inserted into the centre to see if it is ready. If the mixture is still runny, cook for a few minutes more. Serve at once.
2. Separate the eggs and add the extra white to the other 6. Lightly mix the egg yolks together then stir them quickly into the sauce with a wooden spoon.
3. Add the mustard, cubed ham and the grated cheeses, and salt and pepper to taste. Mix everything in well. Lightly butter a 2 litre (3 1/2 pt) souffle dish.
4. Whisk the egg whites until they are very stiff, then gently fold them into the cheese mixture with a metal spoon.
5. Turn the souffle mixture into the prepared dish. with a knife mark a circle round the top of the souffle about 25 mm (1 in) from the edge. (The centre of the souffle inside this line will rise higher than the edge.) Bake for 40 minutes.
6. Test the souffle with a clean knife inserted into the centre to see if it is ready. If the mixture is still runny, cook for a few minutes more. Serve at once.
serving amount
serves 4 - 6
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