Cheese And Ham Souffle
|Butter||4 Ounce (125 Gram)|
|Fine dry white breadcrumbs||2 Tablespoon|
|Flour||3 Ounce (75 Gram)|
|Milk||16 Fluid Ounce, scalded (500 Milliliter)|
|Cheddar cheese||4 Ounce, grated (125 Milliliter)|
|Cooked ham||3 Ounce, finely chopped (75 Gram)|
|Eggs||6 , separated|
|Cayenne pepper||1 Pinch|
Place a double piece of greaseproof paper around the outside of a 1.2 pint souffle dish and tie on with string.
The paper should come 5 cm/2 in above the rim of the dish.
Use 25 g of the butter to grease the inside of the paper collar and the dish.
Place the breadcrumbs in the dish and swirl round so that all sides are coated.
Tip out excess.
Melt the remaining butter in a saucepan.
Stir in the flour and cook, stirring, for 1 minute.
Remove from the heat and gradually stir in the milk.
Return to the heat and cook, stirring until the mixture is thickened and smooth.
Remove from the heat and add the cheese and ham.
Stir until the cheese has melted.
Lightly beat the egg yolks in a small bowl.
Add to the cheese mixture.
Season with salt, the paprika and cayenne.
Beat the egg whites until they will hold a stiff peak.
Fold into the cheese and ham mixture and spoon into the souffle dish.
Bake in a fairly hot oven (190° C/375° F or Gas Mark 5) for 35 minutes or until the top is puffed up and lightly browned.
Remove the paper collar and serve immediately