Does the thought of making a soufflé strike fear in your heart? Let me assure you this recipe isn't a temperamental, deflating-at-the-slightest-breeze souffle recipe. This Cheese Soufflé with Prosciutto has an uplifting secret weapon: a golden breadcrumb-coated baking dish! I promise it won't let you down. (See what I did there?)
Helpful tips
Forget everything you think you know about soufflés being difficult. This recipe guarantees success. While recipes for frittatas and quiches may have similar ingredients (eggs, cheese, ham), this simple dish has an entirely different vibe. Think elegant, ethereal rise, a cloud-like texture, and a flavor profile that will have you swooning. I took one bite and could not stop eating.
The addition of prosciutto elevates this classic to a whole new level, adding a salty bite and depth. And that parmesan-breadcrumb-coated dish? It's not just for aesthetics (though it does look utterly gorgeous with its toasted, golden crust). It provides a subtle textural contrast and a fantastic, slightly crisp exterior that perfectly complements the delicate interior. Further, it gives the egg mixture something to cling to, facilitating the rise. See the video in the recipe card for the proper technique for preparing the soufflé dish.
How to make béchamel sauce
The base of the cheese soufflé with prosciutto is a French mother sauce called béchamel. The creamy sauce is made from butter, flour and milk. For this souffle the sauce is flavored with cheese and enriched with egg yolks. Then egg whites are whipped and folded in to create the light and airy texture.
The magic of this cheese soufflé with prosciutto lies in the science of aeration. We essentially whip air into oblivion with egg whites, creating a stable, light-as-a-feather base that gently lifts the rich, cheesy béchamel. This is a delicate dance, yes, but you can master it easily. And trust me, when you pull this golden, puffed-up beauty from the oven, you'll feel like a top chef.
This isn't just a dish; it's a very affordable experience. You can make the most of your precious egg supply with this recipe. This recipe stretches just 3 eggs to provide 4 main dish servings or many more as a side dish. Imagine a lazy weekend brunch, a special occasion dinner, or simply a treat for yourself after a long week. This soufflé fits the bill.
Serving suggestions
As savory soufflés go, this one makes a delicious breakfast when you serve it with a fruit salad. Or, use ramekins to make mini egg soufflés as a dinner party starter. It's elegant, impressive, and surprisingly comforting all at once. The sharp tang of the cheddar (my cheese of choice for this particular creation) melds beautifully with the salty prosciutto, creating a symphony of flavors that will dance on your palate.
Secret to success in the kitchen
Now, before we get to the recipe, a few words of encouragement. Don't be afraid! The biggest secret to a successful soufflé is confidence and a little bit of patience. Preheat your oven properly, have all your ingredients measured out (mise en place is your best friend here!), and trust the process. You've got this!
Let's get baking!
The most likely reasons are: Under-whipped egg whites. They need to be firm and glossy, forming stiff peaks.
And/or over-mixed egg whites. Gently fold them into the béchamel, gentle is key. Over-mixing deflates the air.
Finally, oven temperature fluctuations can deflate your soufflé. Don't open the oven door too early or too often!
Absolutely! Any melting cheese works well. Feel free to experiment with Gruyère, fontina, or your favorite cheese blend.
Soufflés are best enjoyed immediately after baking as they deflate quickly. You can prepare the béchamel mixture a few hours in advance and keep it covered in the fridge, then whip and fold in the egg whites just before baking.
The breadcrumbs provide a wonderful textural contrast to the soft interior of the soufflé, creating a slightly crisp, golden crust on the outside. They also help prevent sticking and add a lovely visual appeal.
You can omit it, or substitute with finely diced cooked bacon. For a vegetarian option try adding cooked mushrooms, herbs or green onions.
Cheese Soufflé with Prosciutto
Ingredients
Equipment
Method
- Preheat the oven to 400F. Grease the bottom and sides of a 1-quart soufflé dish with 1 tablespoon of butter.
- Mix the breadcrumbs and grated parmesan and sprinkle over the bottom of the dish. Tip and turn the dish to spread the crumb mixture as evenly as possible on the bottom and sides of the dish.
- Melt the remaining butter in a small saucepan over medium heat. When the butter stops foaming, stir in the flour. Reduce the heat to low and cook mixture for 1 minute. Do not let it brown.
- Whisk in the hot milk until the mixture is smooth and thickened. Add salt and pepper and simmer for 1 minute. Remove pan from the heat.
- Whisk in the egg yolks, 1 at a time, blending each one before adding the next. Set aside.
- Using an electric mixer, beat egg whites to stiff peaks. Stir a large spoonful of beaten egg whites into the soufflé base to lighten it up.
- Stir in the cheddar, parmesan and prosciutto.
- With a rubber spatula, gently fold in remaining egg whites.
- Pour the soufflé batter into prepared dish. Place in oven and immediately reduce temperature to 375F.
- Bake for 20 t0 30 minutes or until the souffle puffs and is golden brown.
lisaKeys says
Light, airy, salty and I could not stop eating it.