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.
Video
Notes
Mini soufflés can be made in ramekins. They will cook faster so adjust baking time.
This recipe can serve 6 as a side dish.
The soufflé should be puffed, golden brown on top, and slightly firm to the touch when gently pressed. If it jiggles too much in the center, it needs a few more minutes.
