Ingredients

To create this cloud-like Fluffy Ham & Cheddar Soufflé, you’ll need a selection of fresh, quality ingredients that work together in perfect harmony. Each component plays a crucial role in achieving the desired texture and flavor profile. Here’s what you’ll need to gather:

Butter: 6 tablespoons (unsalted), divided. Butter is essential for both greasing the ramekins and creating the base of our béchamel sauce. Unsalted butter allows you to control the overall saltiness of the dish.
All-Purpose Flour: 1/4 cup. Flour, when cooked with butter, creates a roux, the thickening agent for our béchamel sauce. It provides structure and body to the soufflé base.
Milk: 1 ½ cups (whole milk preferred). Whole milk contributes richness and creaminess to the béchamel sauce, which is the soul of the soufflé. You can use 2% milk if you prefer a slightly lighter option, but whole milk will yield the best flavor and texture.
Salt: ½ teaspoon. Salt enhances the flavors of all the ingredients and is crucial for seasoning the béchamel and the egg whites.
Black Pepper: ¼ teaspoon (freshly ground). Freshly ground black pepper adds a subtle warmth and spice that complements the ham and cheddar beautifully.
Nutmeg: Pinch (freshly grated). A whisper of nutmeg is a classic addition to béchamel sauce and soufflés. It adds a delicate warmth and depth of flavor that elevates the overall taste.
Cheddar Cheese: 1 ½ cups (sharp, shredded). Sharp cheddar provides a robust and tangy flavor that stands up well in the soufflé. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and has a better flavor. Consider using a good quality aged cheddar for the best results.
Cooked Ham: 1 cup (diced). Cooked ham adds a savory and slightly salty element to the soufflé. You can use leftover ham, deli ham, or even diced ham steak. For a richer flavor, consider using smoked ham. Ensure it’s diced into small, even pieces so it distributes well throughout the soufflé.
Eggs: 6 large, separated (at room temperature). Eggs are the star of the soufflé. Separating the yolks and whites is critical. The yolks contribute richness and flavor to the base, while the whites, when beaten to stiff peaks, provide the airy lift that makes a soufflé so unique. Using room temperature eggs helps them whip up to a greater volume.
Cream of Tartar: ⅛ teaspoon. Cream of tartar is an acid that stabilizes egg whites, helping them whip to stiff peaks and preventing them from collapsing. It’s a small but essential ingredient for a successful soufflé.

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Instructions

Creating a Fluffy Ham & Cheddar Soufflé might seem daunting, but by following these step-by-step instructions, you’ll be well on your way to soufflé success. Each step is important, so take your time and enjoy the process!

Preheat the Oven and Prepare Ramekins: Preheat your oven to 375°F (190°C). This temperature is ideal for allowing the soufflé to rise gently and cook through without browning too quickly. While the oven is preheating, prepare your ramekins. Generously butter six 6-ounce ramekins with 1 tablespoon of the butter. Ensure you butter the bottoms and sides thoroughly, going upwards in strokes to help the soufflé climb. After buttering, lightly dust the inside of each ramekin with grated Parmesan cheese or a mixture of flour and Parmesan. This creates a textured surface that the soufflé can grip onto as it rises. Tap out any excess. Set the prepared ramekins aside.
Make the Béchamel Sauce: In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which is the foundation of your béchamel. Cook it until it’s pale and smells slightly nutty. Gradually whisk in the milk, ensuring there are no lumps. Continue whisking constantly until the sauce thickens and comes to a simmer. This should take about 5-7 minutes. Reduce the heat to low and simmer for another 2-3 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pan. Remove the saucepan from the heat.
Incorporate Flavors and Egg Yolks: Stir in the salt, pepper, and nutmeg into the béchamel sauce. Taste and adjust seasonings if necessary. Add the shredded cheddar cheese and diced ham to the hot béchamel sauce and stir until the cheese is completely melted and the mixture is smooth and creamy. Allow the mixture to cool slightly for a few minutes. Once slightly cooled, whisk in the egg yolks one at a time, whisking well after each addition until fully incorporated. This is your soufflé base. Set aside to cool slightly further while you prepare the egg whites.
Whip the Egg Whites: In a clean, grease-free large bowl, using an electric mixer or a whisk, beat the egg whites with the cream of tartar until stiff, glossy peaks form. Start on low speed and gradually increase to high speed. The egg whites are ready when they hold their shape when you lift the beaters, and the peaks stand straight up. Be careful not to overwhip, or they will become dry.
Fold Egg Whites into the Base: Gently fold about one-third of the beaten egg whites into the cheese and ham base to lighten it. This makes it easier to incorporate the remaining egg whites without deflating them. Then, gently fold in the remaining egg whites in two additions, being careful not to overmix. Use a rubber spatula and cut down through the center of the mixture, bring the spatula up the side of the bowl, and fold the mixture over. Rotate the bowl and repeat until just combined. The mixture should be light and airy, with no streaks of egg white visible. Overmixing will deflate the egg whites and result in a flat soufflé.
Fill Ramekins and Bake: Divide the soufflé mixture evenly among the prepared ramekins, filling them almost to the top. Smooth the tops with a spatula. Run your thumb around the inside rim of each ramekin to create a clean edge. This helps the soufflé rise straight up.
Bake the Soufflés: Place the ramekins on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed up, golden brown, and set. The soufflés are done when they have risen significantly and are lightly golden. They should jiggle slightly when gently shaken but not be liquid in the center. Avoid opening the oven door frequently during baking as temperature fluctuations can cause the soufflés to collapse.
Serve Immediately: Soufflés are best served immediately as they will begin to deflate shortly after being removed from the oven. Carefully remove the ramekins from the oven and serve your Fluffy Ham & Cheddar Soufflés right away. Garnish with a sprinkle of fresh herbs like chives or parsley, if desired, and serve while they are still magnificently puffed and warm.

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 30g
Saturated Fat: 20g
Protein: 25g