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.
Ingredients
- 1/2 tablespoon butter
- 1/2 cup corn flakes
- 1 ounce butter
- 1 ounce all-purpose flour
- 1 1/4 cup milk
- 4 ounces Prosciutto sliced and cut
- 2 ounces Comte cheese grated
- 1/2 cup parsley finely chopped
- 1 teaspoon Dijon Mustard
- salt and pepper
- 2 whole eggs
Instructions
- Heat the oven to 425°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. (NOTE 1)
- 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 to avoid a skin from forming.
- Separate the eggs.
- Mix the egg yolks into the cooled ham-cheese sauce. Whip the egg whites stiff. First add about 1/3 of the egg whites and mix this until you have a uniform mixture. Fold the remaining 2/3 gently into the mix until just combined.
- Poor mixture into bowl or divide over ramekins. Place on the baking sheet in the oven and lower the oven temperature to 400-375°F and bake for approx. 20 minutes or until the souffle turns nice and brown.
- Serve immediately when ready.
Notes
- Use bread crumbs instead of corn flakes or Parmigiano Reggiano cheese.
- Use any type of mustard or even a flavored mustard.
Nutrition
Calories: 658kcalCarbohydrates: 25gProtein: 23gFat: 51gSaturated Fat: 24gSodium: 751mgFiber: 1gSugar: 8g