Ham, Leek and Gouda Soufflés

Name: Ham, Leek and Gouda Soufflés
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons cayenne; 1 teaspoons cream of tartar; 170 grams diced ham; 6 larges eggs, separated; 59 milliliters all-purpose flour; 142 grams shredded aged Gouda; 2 sliced leek whites sautéed in butter; 355 milliliters milk; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 1 teaspoons salt; 4 Tbsps unsalted butter, plus softened butter for brushing

Ham, Leek and Gouda Soufflés might be just the main course you are searching for. This recipe serves 8. One serving contains 252 calories, 16g of protein, and 17g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have salt, butter, ham, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 400 and brush eight 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.

Ingredients you will need

Parmigiano Reggiano

Butter

Equipment you will use

Baking Sheet

Ramekin

Oven

In a medium saucepan, melt the 4 tablespoons of butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Whisk in the flour and cook over moderate heat for 1 minute.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks.

Ingredients you will need

Egg Yolk

Ground Cayenne Pepper

Milk

Salt

Equipment you will use

Whisk

Let cool slightly.

Transfer to a large bowl and stir in the Gouda, ham and leeks.

Ingredients you will need

Gouda

Leek

Ham

Equipment you will use

Bowl

In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the souffl base until no streaks of white remain.

Ingredients you will need

Cream Of Tartar

Egg Whites

Base

Equipment you will use

Hand Mixer

Spatula

Bowl

Spoon the souffl mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the souffls rise evenly.

Equipment you will use

Ramekin

Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the souffls are puffed and golden brown, about 20 minutes. Alternatively, bake in an 8-cup souffl at 375 for 40 minutes.

Ingredients you will need

Parmigiano Reggiano

Equipment you will use

Oven

Serve immediately.