Classic French Ham and Cheese Soufflé
"Defy gravity and impress your guests with this towering, golden masterpiece of airy texture and decadent French cheese."
Instructions
Preheat the oven to 400°F (200°C). Place a deep baking tray on the counter and have hot water ready for a water bath.
Finely chop the ham and set it aside. Lightly grease a heatproof soufflé dish, then coat the base and sides with a thin layer of grated cheese.
In a mixing bowl, beat the egg yolks with a small pinch of salt until smooth and slightly pale.
Whisk the white sauce into the egg yolks until fully combined and silky. Gently stir in the chopped ham.
In a clean, dry bowl, beat the egg whites until stiff peaks form, ensuring they are glossy and hold their shape.
Carefully fold the egg whites into the ham mixture in batches, using gentle motions to preserve as much air as possible.
Pour the mixture into the prepared soufflé dish, leaving about 1–2 cm of space at the top for rising. Sprinkle the remaining grated cheese evenly over the surface.
Place the soufflé dish into the deep baking tray. Pour hot water into the tray until it reaches halfway up the sides of the dish.
Transfer to the bottom rack of the oven, reduce the temperature to 350°F (175°C), and bake for 60 minutes without opening the oven door.
The soufflé is ready when it is well risen, lightly golden, and set in the center. Serve immediately for the best texture and height.