By Susan McCreight Lindeborg
Featured as one of fourteen “Chefs Across America” in Gourmet magazine, Chef Lindeborg is a member of Les Dames d’Escoffier and is chef at Washington, DC’s nationally-acclaimed Morrison Clark Inn.
1 1/2 Cups Milk
1/2 Cup Flour
4 Tablespoons Butter, Room Temperature
3/4 Cup Aged White Cheddar Cheese, Grated
8 Tablespoons Virginia Country Ham, Finely Chopped
4 Egg Yolks
3 Egg Whites
Preheat oven to 350 degrees
Using 1 tablespoon of butter, grease the bottom and side of soufflé dishes. Place milk in a saucepan, simmer and cool to lukewarm. Place the flour in a mixing bowl; pour in lukewarm milk while stirring with a whisk. Return mixture to sauce pan and cook while stirring over medium heat until thick. Cool mixture slightly and add remaining butter, cheese, ham, and egg yolks. Mix thoroughly and season with salt and pepper. Beat egg whites in a separate bowl until stiff, but not dry. Fold beaten egg whites into soufflé base. Fill the soufflé dishes to the top and bake in a water bath until puffed and light brown. Serve immediately.
Serves 8 4-ounce soufflé cups or 1-quart soufflé dish.