So today one of my co-workers was telling me about the very delicious souffles they serve at Panera and recommended that I give souffle making a try. So I thought, you know what? I think I will! I know what you’re thinking, they are tricky and hard to bake. Honestly that is what has always kept me from making them in the past, but since I have never attempted, I thought I would do some research and give it a try. I found recipes for chocolate ones, strawberry ones, cheese ones, potato ones, pretty much any kind of souffle your little heart might desire, well I decided on this one, so here goes.
Melt the butter in a medium saucepan over medium high heat. Add onions and cook for 2 minutes. Whisk in the flour to make a paste, then whisk in the milk. Bring to a simmer and stir until thickened, about 5 minutes. Remove from heat and stir in cheddar, mustard, nutmeg, egg yolks, salt and pepper. Stir over medium heat for 3 minutes. Transfer to a large bowl, stir in ham and chives and refrigerate for 30 minutes. Heat oven to 375 and coat six 8 ounce ramekins with cooking spray. Coat the bottom and the sides of the ramekins with the Parmesan, shaking out any excess. In a large bowl, whip the eggs whites to stiff peaks. Fold the egg whites into the chilled cheese mixture to make a fluffy batter. Divide the batter between the ramekins and transfer to a baking sheet. Or if you’re like me and you don’t own any, then just use a pan. Bake until golden brown and puffed, about 30 minutes. Serve immediately.