Cheese and Ham Souffle

Cheese and Ham Souffle

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Servings: 4
Calories: 559


  • 2 oz butter
  • 2 oz flour
  • 15 floz milk
  • 6 medium-sized eggs
  • 1 extra egg white
  • 1 tsp Dijon mustard
  • 4 oz ham cubed
  • 5 oz freshly grated Cheddar cheese
  • 1 oz freshly grated Parmesan cheese
  • salt and freshly ground black pepper
  • butter for greasing


  • 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.
  • 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.
  • 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.
  • Whisk the egg whites until they are very stiff, then gently fold them into the cheese mixture with a metal spoon.
  • 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.
  • 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.
Calories: 559 kcal
Carbohydrates: 17 g
Protein: 32 g
Fat: 40g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 347 mg
Sodium: 940 mg
Potassium: 392 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 1302 IU
Vitamin C: 1 mg
Calcium: 510 mg
Iron: 2 mg
Ingredients Ham and Gammon, Pork
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