Imagine a culinary masterpiece that rises majestically from your oven, with a golden-brown crust and a light, airy interior that melts in your mouth. This Ham and Pepper Jack Soufflé is not just a recipe—it's a gourmet adventure that transforms simple ingredients into an extraordinary dish that will impress even the most discerning food lovers. Whether you're looking to wow dinner guests or treat yourself to a luxurious meal, this French-inspired creation promises to be your new go-to showstopper.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 cup diced ham
- 1 cup shredded pepper jack cheese
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon cayenne pepper
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). Make sure the oven rack is positioned in the center of the oven.
- Prepare a
- 5-quart soufflé dish or four individual ramekins by greasing them with butter. This will help the soufflé rise properly.
- In a medium mixing bowl, crack the 4 large eggs and separate the egg whites from the yolks. Place the egg whites in a large mixing bowl and set aside.
- In the bowl with the egg yolks, add 1 cup of diced ham, 1 cup of shredded pepper jack cheese, 1/2 cup of milk, 1/4 cup of all-purpose flour, and 1/4 teaspoon of cayenne pepper. Season with salt to taste. Whisk the mixture until it is smooth and well combined.
- Using a clean electric mixer, beat the egg whites on medium-high speed until stiff peaks form. This should take about 3-5 minutes. Be careful not to overbeat.
- Gently fold one-third of the beaten egg whites into the ham and cheese mixture to lighten it. Then, gradually fold in the remaining egg whites, being careful not to deflate the mixture. The goal is to keep as much air in the batter as possible.
- Pour the soufflé mixture into the prepared soufflé dish or ramekins, filling them about three-quarters full. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the soufflés are puffed up and golden brown on top. Avoid opening the oven door during baking, as this can cause the soufflés to collapse.
- Once baked, remove the soufflés from the oven and let them cool for a minute or two. Serve immediately, as soufflés are best enjoyed fresh out of the oven.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature for optimal volume and texture.
- Egg white technique matters: Beat whites until stiff peaks form, but don't overbeat—they should look glossy, not dry.
- Fold gently: Use a spatula and a light hand when incorporating egg whites to maintain maximum airiness.
- No peeking! Keep the oven door closed during baking to prevent soufflés from deflating.
- Serve immediately: Soufflés wait for no one—enjoy them right out of the oven for the best experience.
- Grease your dish thoroughly: Use butter and consider dusting with fine breadcrumbs for a perfect rise and easy release.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 22g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 250mg
