1 tbsp butter, softened
½ cup (125 mL) 1% milk
¼ cup (50 mL) Parmesan cheese, grated
1 tsp (5 mL) Dijon mustard
1/3 cup (75 mL) all-purpose flour
1/2 tsp (2 mL) pepper
¼ tsp (1 mL) salt
½ tsp (2 mL) chili powder
1 cup (250 mL) ½ inch, diced old Cheddar cheese
8 oz. (250 g) light cream cheese
¼ cup (150 mL) finely diced cooked ham
Preheat oven to 375°F (190°C). Butter a 5-cup soufflé dish or other deep baking dish. For individual soufflés, use 5 or 6 small baking cups.
Place eggs, milk, Parmesan cheese, mustard, flour, pepper, salt and chili powder in container of electric blender. Whirl until smooth. Add Cheddar cheese, a few pieces at a time, to mixture in container while motor is running. Cut cream cheese into pieces and add to blender container. When all cheese has been added, whirl mixture at high speed for 5 seconds. Pour half of soufflé mixture into prepared dish. Spread ham on surface, and then pour remaining mixture to cover ham.
Bake for 45 minutes for a soft, liquidy center or 50 minutes for a firm soufflé. The soft liquidy center is particularly delicious as it serves as a built-in sauce to be spooned over the soufflé. Bake individual soufflés for 15 to 20 minutes. Top will be golden brown and slightly cracked when baked the maximum time. Serve immediately.
Makes 5 to 6 servings
Nutrients per serving: