Total Time
45mins
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

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
  2. Sprinkle grated cheese over bottoms of ramekins.
  3. Divide ham and mushrooms among ramekins.
  4. Top with a pinch of nutmeg.
  5. Whisk eggs well. Slowly whisk in heavy cream.
  6. Divide egg mixture among ramekins.
  7. 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.).

Reviews

(2)
Most Helpful

I was excited to find this recipe. Often times when cooking for 1 or 2 soufflés 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 soufflé 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 sautéed 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!

PaulaG June 12, 2007

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!

anme April 16, 2007

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