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Nutrition Facts
Serving Size 1 (158g) Recipe makes 4 servings
Calories 338
Calories from Fat 282		(83%)
Amount Per Serving		%DV
	Total Fat 31.4g	48%
	Saturated Fat 17.8g	89%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 307mg		102%
Sodium 138mg		5%
Potassium 179mg		5%
Total Carbohydrate 2.7g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.8g
Protein 12.1g		24%
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Mini Souffles

Recipe #219940 | 45 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: cookiedog
Mar 31, 2007

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

SERVES 4 (change servings and units)

Ingredients

1/2 cup grated gruyere or swiss cheese
1/2 cup diced ham
4 mushrooms, thinly sliced
nutmeg
4 eggs
1 cup heavy cream

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.).

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Featured Reviews for This Recipe

From: PaulaG

On Jun 12, 2007

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!

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From: Anme

On Apr 16, 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!

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