Friday, December 27, 2013

Ham & Brie Souffle

I hope everyone had a very Merry Christmas! We sure did! My dad flew into town and stayed with me. We had a lovely Christmas breakfast casserole and then a huge lunch at my in-laws. I brought a white chocolate and cinnamon cream brulee that I will post soon! Happy New Year!
 
 
 Ham & Brie Souffle
 
Ingredients:
 
Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
3 tablespoons butter
3 tablespoons flour
1/4 cup thinly sliced ham
1/8 teaspoon salt
1 1/3 cups milk, hot
4 large egg yolks
6 ounces Brie cheese or any other cheese you have on hand
4 egg whites plus 1 tablespoon water


Directions:

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375 degrees F.

In a small saucepan, heat the butter. Allow all of the water to cook out.

In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese and ham. Whisk until incorporated.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

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