Soufflé is a French word that literally means “puffed up” or “filled with air,” but for many Americans, it carries with it the connotation of being difficult to prepare. That’s certainly what I thought until I learned how easy it is to make soufflés at home.
It’s merely a matter of having all the ingredients ready and at hand, but then that is true for nearly all recipes. So nothing new there. I’ve chosen a broccoli/ham souffle and it was delicious! Here the recipe
Ham & Broccoli Soufflé
Prep: 20 min.
Bake: 35 min. + standing
- 1 cup chopped ham, fine
- 3 eggs
- 4 tablespoons butter, divided
- 2 bunches broccoli
- 2 tablespoons All-Purpose Flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups 2% milk
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 1 teaspoon Dijon mustard
- 2 tablespoons dry bread crumbs
- Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside.
- Cut broccoli into florets; peel and chop stems.
- Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water.
- Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.
In a large saucepan, melt remaining butter.
- Stir in the flour, salt and pepper until smooth.
- Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1-1/2 cups cheese, 1 cup chopped ham, fine and mustard; stir until cheese is melted.
- Remove from the heat.
- Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly.
- Stir in broccoli.Allow to cool slightly.
In a large bowl, beat egg whites until stiff peaks form.
- With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined.
- Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs.
Bake at 350° for 35-40 minutes or until the top is puffed and center appears set.
- Let stand for 15 minutes before serving. Yield: 10 servings.