Ham and Cheese Soufflé

I am fond of making single serve style dishes in ramekins, they serve so elegantly even when it is fairly simply thrown together.  Just something so fancy about giving each person their own little dish and nothing beats a poofy soufflé for looking like you slaved for hours over the dish.  For my soufflé, I purchased a half pound ham, shredding about half of it so that I could serve some pretty ham steaks along side the soufflé for the meal.  If I were serving this for breakfast though, I would not have done as such.

The real beauty of this dish is that it is pretty much non-cook-friendly, it’s going to be rather difficult to mess this up.  And while it looks like a small meal, the eggs really are filling and stick with you…consider you are serving about 2 eggs, 4 ounces of ham and a quarter cup of cheese – per person in one little dish!


8 ounces cooked ham

6 eggs, separated

1 cup shredded cheddar cheese

1 cup milk (I use 2%)

1/4 cup all-purpose flour

1/4 cup butter, salted

4 Tbsp. plain bread crumbs

1/2 tsp. dried rosemary

1/2 tsp. dried thyme

1/4 tsp. ground nutmeg

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground paprika

1/4 tsp. dried mustard

1/2 tsp. ground white pepper

1/4 tsp. cream of tartar

Butter for ramekins

Aluminium Foil

Clear tape



  • Heavily butter the sides and bottom of a ramekin or soufflé dish.
  • Cut aluminium foil into 6 inch strips, long enough to go around the circumference of the ramekin or soufflé dish.  (Standard 12″ foil is perfect for ramekins.)
  • Fold aluminium foil into thirds, taping it securely around the ramekin or soufflé dish; about two inches of foil should rise above the rim of the dish.
  • In a small bowl, blend bread crumbs, rosemary and thyme, crushing the latter two well before blending with crumbs.
  • Shake a small amount into each ramekin, coating the buttered sides and bottom well.
  • Hold all remaining crumbs aside for later use.
  • In a large heavy saucepan over medium heat, melt butter.
  • Once melted, remove from heat and stir in flour, nutmeg, cinnamon, cloves, paprika, mustard and white pepper.  A thick paste-like gravy will form.
  • Stir in milk and return to low heat, stirring constantly to remove any lumps, cooking for about 5 minutes.
  • Remove from heat and stir in cheese until melted.
  • In a separate bowl, beat egg yolks until well blended.  Add cheese mixture a spoonful at a time, tempering with eggs.
  • Once tempered, add remaining cheese mixture to egg yolks, beating well by hand for about thirty seconds.
  • Grate ham into a separate bowl, being certain to not have any chunks.
  • Add ham to cheese mixture and stir well.
  • In a separate bowl, beat egg whites with an electric hand mixer, adding cream of tartar and beating until stiff.
  • Add cheese mixture by heaping spoonfuls, folding in neatly as to avoid allowing the whites to lose too much air.
  • Place ramekins in a large oven safe dish and fill with water until halfway up sides of ramekins or soufflé dishes.
  • Bake in oven at 350 degrees F for thirty minutes.
  • Remove ramekins or soufflé dishes from larger dish with water.
  • Sprinkle tops with remaining breadcrumbs and return to oven on a large cookie sheet, cooking an additional fifteen minutes.
  • Soufflé will shake slightly when done.
  • Remove foil and serve immediately.




2 Comments to “Ham and Cheese Soufflé”

  1. Who doesn’t like ham and cheese.. this recipe is cool

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