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.
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This easy vegetarian cheese soufflé recipe is sure to delight your dinner guests this Christmas.