A classic souffle recipe, very easy to make and extremely cheesy and delicious!

Kevin
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and coat the inside with Parmesan cheese.

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  • Melt the butter in a saucepan over medium heat. Whisk in flour, and gradually whisk in milk so that no lumps form. Cook, stirring until thick and light brown in color. Remove from heat, and stir in the mustard and cayenne pepper. Whisk in the egg yolks, and Cheddar cheese, then stir in the ham. Set the mixture aside.

  • In a clean dry glass or metal bowl, whip the egg whites to soft but firm peaks. Fold the cheese mixture into the egg whites using a rubber spatula. Mix well, but not too long, or the mixture will deflate. It is okay to have some white streaks. Transfer the mixture to the prepared casserole dish.

  • Place the dish in a larger shallow pan, and place them in the preheated oven. Fill the outer pan with water. The steam will help lift the souffle.

  • Bake for 50 to 60 minutes in the preheated oven. Remove the casserole dish from the water bath. The souffle will have a golden color to the crust, and it may fall slightly when taken out of the oven. This is okay!

Nutrition Facts

297.6 calories; protein 16.4g 33% DV; carbohydrates 9g 3% DV; fat 21.7g 34% DV; cholesterol 212.7mg 71% DV; sodium 546mg 22% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2003
This recipe is just about perfect! The parmesean dusting in the dish and the mustard give the souffle an extra kick so my husband and in-laws really loved this souffle. I've made this recipe numerous times and will definitely make it again! Read More
(14)

Most helpful critical review

Rating: 2 stars
07/23/2014
I didn't really like it. I didn't have the ham but it probably wouldn't have made a difference anyway. Read More
(1)
26 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/12/2003
This recipe is just about perfect! The parmesean dusting in the dish and the mustard give the souffle an extra kick so my husband and in-laws really loved this souffle. I've made this recipe numerous times and will definitely make it again! Read More
(14)
Rating: 5 stars
03/30/2008
I divided this recipe into 6-7 oz. ramekins and baked for 30 minutes. It turned out fabulous. I will definitely make these again:o) Read More
(10)
Rating: 5 stars
01/11/2007
I added salt pepper & more cayenne pepper. My husband really liked it. Read More
(10)
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Rating: 5 stars
05/19/2008
This was my first attempt at a souffle and it turned out perfect. I omitted the ham and added sauteed fresh spinach and finely chopped onion plus a couple of dashes of worcestershire. Read More
(6)
Rating: 5 stars
03/30/2009
We love this recipe but it takes a lot longer than 10 minutes to prepare. Or I may be turtle woman. So plan for more prep time I'd say about 30 minutes. Read More
(6)
Rating: 4 stars
06/05/2009
Delicious but didn't rise for me...not sure why. But I'll keep trying because we all enjoyed the taste. Read More
(4)
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Rating: 4 stars
08/15/2004
this was good but was a bit bland. Read More
(3)
Rating: 5 stars
01/28/2013
This was fabulous!! First time ever making a soufflé and is looked beautiful puffed up beautifully and tasted fantastic. Only changes was to add sea salt and some pepper. Read More
(2)
Rating: 5 stars
05/25/2009
My first Souffle -- and it was great! We made with 4 eggs (6 servings I believe) and we didn't have ham -- it was easy and delicious. The kids asked me to "please make it again!" It's a winner! Read More
(2)
Rating: 2 stars
07/23/2014
I didn't really like it. I didn't have the ham but it probably wouldn't have made a difference anyway. Read More
(1)