Search thousands of recipes reviewed by home cooks like you.

Souffle a la KC

Souffle a la KC

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Kevin

Kevin

A classic souffle recipe, very easy to make and extremely cheesy and delicious!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and coat the inside with Parmesan cheese.
  2. Melt the butter in a saucepan over medium heat. Whisk in flour, and gradually whisk in milk so that no lumps form. Cook, stirring until thick and light brown in color. Remove from heat, and stir in the mustard and cayenne pepper. Whisk in the egg yolks, and Cheddar cheese, then stir in the ham. Set the mixture aside.
  3. In a clean dry glass or metal bowl, whip the egg whites to soft but firm peaks. Fold the cheese mixture into the egg whites using a rubber spatula. Mix well, but not too long, or the mixture will deflate. It is okay to have some white streaks. Transfer the mixture to the prepared casserole dish.
  4. Place the dish in a larger shallow pan, and place them in the preheated oven. Fill the outer pan with water. The steam will help lift the souffle.
  5. Bake for 50 to 60 minutes in the preheated oven. Remove the casserole dish from the water bath. The souffle will have a golden color to the crust, and it may fall slightly when taken out of the oven. This is okay!
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SPONNIE
12

SPONNIE

12/12/2003

This recipe is just about perfect! The parmesean dusting in the dish and the mustard give the souffle an extra kick, so my husband and in-laws really loved this souffle. I've made this recipe numerous times and will definitely make it again!

TRACI268
9

TRACI268

1/10/2007

I added salt, pepper & more cayenne pepper. My husband really liked it.

BEACHGIRL4EVER
8

BEACHGIRL4EVER

3/30/2008

I divided this recipe into 6-7 oz. ramekins and baked for 30 minutes. It turned out fabulous. I will definitely make these again :o)

More reviews

Similar recipes

ADVERTISEMENT