Prep 15 mins
Cook 30 mins
This recipe can easily be reduced to 1 or 2 servings or doubled to make 8. They are very easy to make. I have even made them using canned mushrooms and monterey jack cheese.This is wonderful served with Mom's Salsa. Recipe courtesy of Ridenhour Ranch House Inn of California
- 1⁄2 cup grated gruyere or 1⁄2 cup swiss cheese
- 1⁄2 cup diced ham
- 4 mushrooms, thinly sliced
- 4 eggs
- 1 cup heavy cream
- Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
- Sprinkle grated cheese over bottoms of ramekins.
- Divide ham and mushrooms among ramekins.
- Top with a pinch of nutmeg.
- Whisk eggs well. Slowly whisk in heavy cream.
- Divide egg mixture among ramekins.
- Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).
I was excited to find this recipe. Often times when cooking for 1 or 2 soufflÃ©s are not attempted because of the quantities. The one thing I definitely was reminded of with this recipe is that using the right equipment is essential for success. The first time I made this, I used a ramekin that was to large. The soufflÃ© was not cooked through even after about an additional 15 minutes in the oven nor did it rise well. The successful version was cooked in a 5 oz ramekin. The mushrooms were lightly sautÃ©ed with Canadian bacon. Freshly grated parmesan cheese was used and a few snips of fresh chives were whisked in. The recipe was reduced to 1 serving and is definitely a winner in my book. Made for ZWTIII. Thanks cookiedog!
This is my first attempt at a souffle type dish and I'd say it went over pretty darn well. Used up some left over ham I had, also I cooked the mushrooms in a bit of butter first because I dont like the "raw" taste. This scales down to two serving very easily which is another big plus! Very good recipe, will make again!