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Savory Ham and Chestnut Soufflé
Crispy on the outside and impossibly airy within, this savory bake transforms leftover bread sauce and chopped ham into an elegant brunch centerpiece. You'll build a rich cheddar bechamel, then fold in stiffly whipped egg whites to give the dish its signature lift. Earthy chestnuts add a subtle sweetness that balances the salty pork beautifully. It's a brilliant way to repurpose holiday leftovers, though it's delicious enough to make from scratch any weekend.
Equipment
- Oven
- Saucepan
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
- 1Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Brush the inside of four ramekins with softened butter and coat them evenly with a generous layer of breadcrumbs. This helps the soufflé grip the sides and rise evenly.
- 2Distribute the chopped ham and cooked chestnuts evenly among the prepared ramekins.
- 3Melt the butter in a saucepan over medium heat. Stir in the all-purpose flour to form a paste and cook for 2 minutes to cook out the raw flour taste. Pour in the whole milk, season with salt and black pepper, and stir continuously until the mixture thickens into a smooth bechamel.
- 4Remove the saucepan from the heat. Separate the eggs, stirring the yolks directly into the hot thickened sauce.
- 5Stir the bread sauce and grated cheddar cheese into the saucepan until melted and combined. Set the mixture aside to cool slightly.
- 6Beat the egg whites in a separate clean bowl until stiff peaks form. Gently fold the whipped egg whites into the cooled cheese mixture in three additions, being careful not to deflate the air you just whipped in.
- 7Spoon the folded soufflé batter into the ramekins, filling each one right to the top. Smooth the surfaces with a spatula.
- 8Bake for 15 to 20 minutes until puffed, golden brown, and set with a slight jiggle in the center. Dust the tops with ground nutmeg and bring to the table right away before they deflate.
Notes
- Prep: Make sure your egg whites are at room temperature before whipping; they'll achieve much better volume.
- Equipment: Ensure the bowl used for whipping egg whites is completely clean and grease-free, or the whites won't peak.
- Make ahead: You can prepare the bechamel base up to a day in advance. Warm it slightly before folding in the freshly whipped egg whites.