Soufflé: Quick and Easy
SOUFFLÉ AU JAMBON
Ham Soufflé

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

• 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

• 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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