Comte Cheese Souffle with Prosciutto
This deliciously light cheese souffle is not very hard to make but very light to eat. The right amount of cheese, ham and parsley for a great taste while the beaten egg whites elevate this appetizer or lunch dish to great heights.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 1/2 tablespoon butter
- 1/2 cup corn flakes
- 1 ounce butter
- 1 ounce all-purpose flour
- 1 1/4 cup milk
- 4 ounces sliced prosciutto, cut in small pieces
- 2 ounces grated Comte cheese
- 1/2 cup finely chopped parsley
- 1 teaspoon Walnut Mustard
- salt and pepper, if required
- 2 whole eggs
Heat the oven to 425 degrees F and place a baking sheet in the middle of the oven.
Place corn flakes in a plastic bag and crush until super fine.
Grease 1 large bowl with straight sides or 2 ramekins with butter and cover inside (bottom and sides) with corn flakes.
Melt butter in a saucepan (do not brown), add flour and whisk together, creating a roux.
Cook the roux a minutes over low heat. Add milk and stir constantly. Bring the mixture to a simmer, and cook for a few minutes.
Add ham, cheese, parsley and mustard to sauce and mix well. Add salt and pepper if needed and allow to cool. Stir every now and then.
Separate the eggs.
Mix the egg yolks into the cooled ham-cheese sauce. Whip the egg whites stiff and add them to the sauce as well.
Poor mixture into bowl or divide over ramekins. Place on the baking sheet in the oven and lower the oven temperature to 400 degrees F. and bake for approx. 20 minutes.
Do not open the door during baking. Serve immediately when ready.