225 grams lean ham
50 grams butter
3 tablespoons flour
250 ml hot milk
Salt to taste
1 teaspoon paprika
2 egg yolks
3 egg whites
-Cut the ham into small cubes. Puree in a blender.
-Melt the butter in a saucepan, sprinkle in the flour and cook, stirring continuously. Gradually stir in the milk and simmer until thick. Season with salt and paprika. Remove from heat and stir in the egg yolks and ham.
-Grease individual ovenproof dishes.
-Whisk the egg whites until stiff, fold into the soufflé mixture and then spoon the mixture into the dishes.
-Bake the soufflé on the bottom shelf of a moderate oven 180*C for 30 minutes.
-Do not open the oven door for the first 15 minutes or the soufflé will not rise.