Ham Souffles recipe
information
320 calories per serving
If your souffle dishes are too shallow, you can make them deeper by running a strip of greaseproof paper around the inside edge, held in place by buttering the sides of the dishes.
ingredients
225 g (8 oz) lean, boiled ham
50 g (2 oz) butter
3 tablespoons flour
250 ml (8 fl oz) hot milk
salt
1 teaspoon paprika
2 egg yolks
3 egg whites
50 g (2 oz) butter
3 tablespoons flour
250 ml (8 fl oz) hot milk
salt
1 teaspoon paprika
2 egg yolks
3 egg whites
method
1. Remove any fat from the ham and cut the ham into small cubes. Puree in a blender, or chop it very finely with a chopping knife.
2. Melt the butter in a saucepan, sprinkle in the flour and cook, stirring continuously. Gradually stir in the milk and simmer until thick.
Season with salt and paprika. Remove from the heat and stir in the egg yolks and ham.
3. Grease four 8 cm (3 in) deep individual ovenproof dishes. Whisk the egg whites until stiff, fold into the souffle mixture and then spoon the mixture into the dishes.
4. Bake the souffles on the second shelf from the bottom of a moderate oven (180°C, 350°F, gas 4) for 30 minutes. On no account should the oven door be opened during the first 15 minutes or the souffles will not rise. Serve immediately.
2. Melt the butter in a saucepan, sprinkle in the flour and cook, stirring continuously. Gradually stir in the milk and simmer until thick.
Season with salt and paprika. Remove from the heat and stir in the egg yolks and ham.
3. Grease four 8 cm (3 in) deep individual ovenproof dishes. Whisk the egg whites until stiff, fold into the souffle mixture and then spoon the mixture into the dishes.
4. Bake the souffles on the second shelf from the bottom of a moderate oven (180°C, 350°F, gas 4) for 30 minutes. On no account should the oven door be opened during the first 15 minutes or the souffles will not rise. Serve immediately.
serving amount
serves 4
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