Souffle a la KC Recipe
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Souffle a la KC

By: Kevin  
"A classic souffle recipe, very easy to make and extremely cheesy and delicious!"

Rating: This weblink has been rated 10 times with an average star rating of 4.7 Read Reviews (9)

Rate/Review | 329 people have saved this

Prep Time:
10 Min
Cook Time:
50 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon prepared yellow mustard
  • 1 pinch cayenne pepper
  • 3 egg yolks
  • 1/2 cup diced ham
  • 1/2 cup shredded Cheddar cheese
  • 3 egg whites

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and coat the inside with Parmesan cheese.
  2. Melt the butter in a saucepan over medium heat. Whisk in flour, and gradually whisk in milk so that no lumps form. Cook, stirring until thick and light brown in color. Remove from heat, and stir in the mustard and cayenne pepper. Whisk in the egg yolks, and Cheddar cheese, then stir in the ham. Set the mixture aside.
  3. In a clean dry glass or metal bowl, whip the egg whites to soft but firm peaks. Fold the cheese mixture into the egg whites using a rubber spatula. Mix well, but not too long, or the mixture will deflate. It is okay to have some white streaks. Transfer the mixture to the prepared casserole dish.
  4. Place the dish in a larger shallow pan, and place them in the preheated oven. Fill the outer pan with water. The steam will help lift the souffle.
  5. Bake for 50 to 60 minutes in the preheated oven. Remove the casserole dish from the water bath. The souffle will have a golden color to the crust, and it may fall slightly when taken out of the oven. This is okay!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 307 | Total Fat: 22.6g | Cholesterol: 219mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2003 by SPONNIE 
This recipe is just about perfect! The parmesean dusting in the dish and the mustard give the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by BEACHGIRL4EVER 
I divided this recipe into 6-7 oz. ramekins and baked for 30 minutes. It turned out fabulous.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2007 by TRACI268 
I added salt, pepper & more cayenne pepper. My husband really liked it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by cashmere 
This was my first attempt at a souffle and it turned out perfect. I omitted the ham and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2004 by MAIDENZEPHER 
this was good but was a bit bland. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2009 by Juniper20 
Delicious but didn't rise for me...not sure why. But I'll keep trying because we all enjoyed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2009 by J. Lesley 
My first Souffle -- and it was great! We made with 4 eggs (6 servings I believe) and we... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2009 by Teresa 
We love this recipe, but it takes a lot longer than 10 minutes to prepare. Or I may be turtle... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2008 by robin 
We add 1 cup of cheese & 1 cup of ham, sometimes, salami, definitely add some black pepper sea... MORE

 
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