Ham and mustard soufflés recipe

51 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook, 5 mins to cool
  • 350 calories / serving
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Ham and mustard souffles hero aebf2cc8 c1ad 4bc7 b40b 7806cd8aecf7 0 472x310

Heat the oven to Gas 6, 200°C, 400°F. Lightly brush with butter the inside of one 15cm (6in) soufflé dish or four individual ones.

Heat the butter in a small pan, mix in the flour well and cook for one minute, stirring all the time. Remove from heat, add the mustard powder and a little milk and blend until smooth. Slowly add all the milk, blending so no lumps form.

Return to a medium heat, stirring, until sauce reaches a rolling boil. Add the chopped ham and Parmesan (reserving a little). Allow to cool, then mix the egg yolks into the sauce well.

Whisk the egg whites until they are stiff and form peaks. Add the sauce to the egg whites and quickly but evenly fold in. Spoon into the prepared soufflé dishes, sprinkle with the reserved Parmesan and cook for 15 minutes for one large soufflé or eight to 10 minutes for individual ones.

To check if the soufflé is cooked: the centre should be soft and it should have a slight wobble.

See more French recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 50g (2oz) butter
  • 50g plain flour
  • 1½tsp English mustard powder
  • 300ml (½pint) skimmed milk
  • 125g (4oz) left-over cooked ham, finely chopped
  • 50g (2oz) Parmesan cheese, grated
  • 4 eggs, separated
  • Energy 1460kj 350kcal 18%
  • Fat 23g 33%
  • Saturates 11g 57%
  • Sugars 4g 4%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 13.1g Protein 22.6g Fibre 0.5g

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