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Ham, Leek and Gouda Soufflés

Recipe Date:
April 14, 2015
Serving Size:
8
Cook Time:
00:45:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 4 tbsps unsalted butter, plus softened butter for brushing
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 3/4 tsp salt
  • 1/4 tsp cayenne
  • 6 ozs diced ham
  • 2 sliced leek whites sautéed in butter
  • 6 large eggs, separated
  • 5 ozs shredded aged Gouda
  • 1/2 tsp cream of tartar
Directions
  1.  Preheat the oven to 400° and brush eight 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
  2. In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Gouda, ham and leeks.
  3. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
  4. Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in an 8-cup soufflé at 375° for 40 minutes. Serve immediately.

MAKE AHEAD
The recipe can be prepared through Step 2 and refrigerated overnight. The soufflés can be assembled up to 1 hour ahead. The cooked soufflés can be reheated in the oven.