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Ham and mustard soufflés recipe

Ham and mustard soufflés recipe

53 ratings

This ham and mustard soufflé recipe marries trusted English flavours with classic French technique. An impressive dish that can be served as individual starters at a grown-up dinner party or baked in a single dish as a sharing main. Make sure you don't open the oven while the soufflé is cooking or it may deflate. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook, 5 mins to cool
  • 350 calories / serving

Ingredients

  • 50g butter
  • 50g plain flour
  • 1½ tsp English mustard powder
  • 300ml skimmed milk
  • 125g left-over cooked ham, finely chopped
  • 50g Parmesan cheese, grated
  • 4 eggs, separated

Each serving contains

  • 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

Method

  1. Heat the oven to gas 6, 200°C, 400°F. Lightly brush with butter the inside of one 15cm soufflé dish or four individual ones.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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