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Soufflé: Quick and Easy
SOUFFLÉ AU JAMBON
Ham Soufflé

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*Pronounced: sue flay / oh / jah mboh(n)

ingredients
  • 1 cup whole milk
  • 3 egg yolks
  • 1 Tablespoon water
  • 3 Tablespoons flour
  • freshly ground pepper
  • 1 Tablespoon Madeira
  • 1 teaspoon Dijon mustard
  • 1/4 lb.ham (an type of ham may be used, but a Black Forest ham will give the most intense flavor)
  • 4 egg whites
  • 1/8 teaspoon cream of tartar
  • butter and flour for 4 cup soufflé mold
preparation
  • Preheat oven to 475°F.

  • Butter and flour the mold.

  • Bring the milk to a boil over medium heat.

  • Whisk the egg yolks together with the water.

  • Add the flour to the egg/water mixture and whisk until completely smooth.

  • Just before the milk boils, pour 1/4 cup of it into the egg and mix.

  • When the remaining milk boils, add it to the egg/milk mixture and stir very well. Pour it all back into the saucepan.

  • Over med-high heat, whisk until mixture thickens and boils, making sure you reach all areas of the pan as you whisk.

  • Continue to whisk vigorously for 1 minute, it will become shiny and easier to stir.

  • Reduce the heat to medium and season it with pepper. Add the ham, Madiera and mustard.

  • Remove from heat and cover.

  • In a large bowl beat the egg whites with the cream of tartar until stiff peaks form, about 3 minutes.

  • Pour the warm soufflé base into a bowl and stir in about 1/3 of the egg whites to lighten it.

  • With a rubber spatula, fold in the remaining egg whites.

  • Pour into the prepared mold, level with a spatula.

  • Bake on the lowest rack in the oven for 5 minutes.

  • Lower the temperature to 425°F and bake for another 5-7 minutes.

  • Serve immediately.

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