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Ham, Chestnut & Bread Sauce Soufflé
This savory baked soufflé combines chopped ham, cooked chestnuts, and creamy bread sauce for a comforting bite. A rich bechamel base enriched with cheddar cheese and fluffy whipped egg whites creates a light, airy texture. It makes a perfect unique holiday starter or a cozy weekend brunch. The nutty chestnuts and salty ham deliver a deeply satisfying flavor profile.
Ingredients
- 2 tbsps. softened butter
- ½ cup breadcrumbs
- ⅓ cup chopped ham
- 3 tbsps. cooked and chopped chestnut
- ⅓ cup all-purpose flour
- 1¼ cups whole milk
- Salt as desired
- Black pepper to taste
- 4 eggs
- ½ cup bread sauce
- 1 cup grated cheddar cheese
- ¼ tsp. nutmeg, grounded
Instructions
- 1Prepare your workspace and gather all ingredients.
- 2Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Brush the inside of your ramekins with softened butter and coat them evenly with a generous layer of breadcrumbs.
- 3Distribute the chopped ham and cooked chestnuts evenly among the prepared ramekins.
- 4Melt the butter in a saucepan over medium heat. Stir in the all-purpose flour to form a paste and cook for 2 minutes. Pour in the whole milk, season with salt and black pepper, and stir continuously until the mixture thickens.
- 5Separate the egg yolks from the whites. Stir the egg yolks directly into the thickened sauce.
- 6Mix the bread sauce and grated cheddar cheese into the saucepan. Set the mixture aside to cool.
- 7Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the whipped egg whites into the cooled cheese and yolk mixture.
- 8Spoon the folded soufflé batter into the ramekins, filling each one right to the top.
- 9Bake for 15 to 20 minutes until puffed and golden. Dust the tops with ground nutmeg and serve immediately.