Don't fear the soufflé--it's easy to make...and very impressive! And as the great old Volkswagon ad said: "...and a soufflé, is just...eggs!"
8 Tablespoons Unsalted Butter, plus melted butter for brushing and addiitonal butter for sautéing the leeks
1/2 Cup Parmigiano-Reggiano, freshly grated
1 Teaspoon Biber (red Pepper Flakes)
3/4 Cup Flour, gluten-free
3 Cups non-fat Half and Half
1 1/2 Teaspoons Salt
2 Teaspoons fresh Thyme Leaves
12 large Eggs, separated
12 Ounces Black Forest Ham, diced
4 Ounces Pancetta, diced and browned in a skillet
4 Leeks, white part only, sliced and sautéed in butter
16 Ounces Gouda Cheese, shredded
1 Teaspoon Cream of Tartar
- Preheat the oven to 400° and brush eight 2-cup ramekins with butter. Lightly coat the ramekins with 1/2 of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
- In a medium saucepan, melt the butter with the biber. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the half and half and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and thyme. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Gouda, ham, pancetta and leeks.
- The souffle can be made up to this point several hours in advance.
- In a large bowl, using an electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and increase the speed to high and beat until firm peaks form. Mix 1/3 of the egg whites into the soufflé base to lighten it. With a rubber spatula, fold the remaining egg whites into the soufflé base until no streaks of white remain.
- Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to clean it in order to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 25 minutes. Serve immediately.
Have everyone at the table when the soufflés come out of the oven--it's better to have the guests wait for the soufflés, because the soufflés won't wait for the guests.
