1-1/2 cups milk
1/2 cup flour
4 tablespoons butter, room temperature
3/4 cup aged white cheddar cheese, grated
8 tablespoons country ham, finely chopped
4 egg yokes
3 egg whites
salt
white pepper
Preheat Oven to 350 degrees. Using 1 tablespoon of butter, grease the bottom and side of souffle dishes. Place the milk in a sauce pan, simmer and cool to lukewarm. Place the flour in a mixing bowl and 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 souffle base. Fill the souffle dishes to the top and bake in a water bath until puffed and light brown. Serve immediately.
Serves 8 4-ounce souffle cups or 1 quart souffle dish.