Comte Cheese Souffle with Prosciutto

This Comte Cheese Souffle with Prosciutto is a deliciously light cheese souffle. The right amount of cheese, ham and parsley for a great taste, while the egg whites elevate this breakfast or lunch dish to greater heights.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 425 degrees F and place a baking sheet in the middle of the oven.

Step 2

Place corn flakes in a plastic bag and crush until super fine.

Step 3

Grease 1 large bowl with straight sides or 2 ramekins with butter and cover inside (bottom and sides) with corn flakes.

Step 4

Melt butter in a saucepan (do not brown), add flour and whisk together, creating a roux.

Step 5

Cook the roux a minutes over low heat. Add milk and stir constantly. Bring the mixture to a simmer, and cook for a few minutes.

Step 6

Add ham, cheese, parsley and mustard to sauce and mix well. Add salt and pepper if needed and allow to cool. Stir every now and then to avoid a skin from forming.

Step 7

Separate the eggs.

Step 8

Mix the egg yolks into the cooled ham-cheese sauce. Whip the egg whites stiff. First add about 1/3 of the egg whites and mix this until you have a uniform mixture. Fold the remaining 2/3 gently into the mix until just combined.

Step 9

Poor mixture into bowl or divide over ramekins. Place on the baking sheet in the oven and lower the oven temperature to 400 degrees F or 375 degrees. and bake for approx. 20 minutes or until the souffle turns nice and brown.

Step 10

Serve immediately when ready.

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