Ham, chestnut and bread sauce soufflé
- December 2013
- Makes 4 soufflés
- Takes 20 minutes to make, 35 minutes to cook
This is one of those recipes that’s bound to impress and they use up Christmas leftovers too. A great recipe for lunch; these cheesy soufflés are made using leftover ham, bread sauce and chestnuts.
- 32.1g (17.1g saturated)
- 24.9g (6.5g sugars),
- 50g unsalted butter, plus extra melted butter for greasing
- Handful fine white breadcrumbs
- 60g leftover ham, finely shredded
- 40g cooked chestnuts, roughly chopped
- 40g plain flour
- 300ml whole milk
- Good pinch cayenne pepper
- Grated fresh nutmeg
- 4 large free-range eggs, separated
- 150g leftover bread sauce
- 100g parmesan or cheddar, grated
You will also need
- 4 x 250ml ramekins
- Preheat the oven to 200°C/fan180°C/gas 6 with a baking sheet inside. Brush 4 x 250ml ramekins with melted butter, sprinkle with breadcrumbs, then divide the ham and chestnuts among them.
- Melt the 50g butter in a pan over a low-medium heat, add the flour and cook for 2 minutes. Gradually add the milk, stirring, then bring to the boil. Boil, whisking all the time, for 2 minutes or until very thick.
- Off the heat, stir in the spices and egg yolks. Season and stir in the bread sauce and cheese.
- In a bowl, whisk the egg whites until stiff. Mix a little into the sauce, then gently fold in the rest. Fill the ramekins almost to the top, then run a finger around the rims to help them rise.
- Bake for 15-20 minutes until golden and well risen, then serve straightaway with a salad.
Freeze the soufflés at the end of step 4, well wrapped, for up to 3 months. Cook from frozen for 25 minutes until risen and golden.
Rate & review
Or, how about...?
This easy vegetarian cheese soufflé recipe is sure to delight your dinner guests this Christmas.
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...