Ham Cheese souffle

Serving size: Serves 4
Cuisine type: French
Cooking time: Less than 60 minutes
Course: Cakes/baking

INGREDIENTS

20g butter, melted or oil spray
40g butter
40g plain flour
400ml milk, warm
1 cup grated parmesan cheese
salt and pepper to taste
3 eggs, separated
4 slices of ham, diced

METHOD

Preheat oven to 220°C or 200°C fan-forced. Brush the insides of four 1-cup capacity ramekin dishes with melted butter ensuring that you brush vertically up the sides. This helps to ensure an even rise. Or lightly spray with canola oil spray

Make roux by melting butter in a medium saucepan. Add flour and cook, stirring one minute or until flour is lightly browned and bubbling. Gradually add milk, stirring continuously until you have a smooth white sauce; bring to a boil and remove from heat. Add cheeses and stir until melted. Season with salt,pepper and ham. Cool 5 minutes before stirring in egg yolks.

In a large clean mixing bowl whisk egg whites until soft peaks form. Add 1/3 of the egg whites to the cheese mixture before folding in the remaining egg whites. Divide mixture among prepared ramekin dishes. Run your finger tip around the inside edge of the ramekins to aid an even rise.

Place in preheated oven and cook 25 minutes, or until risen and golden brown. Serve immediately.