Suzette's a la Benedict

Suzette's a la Benedict
Souffles
1/4 cup butter
1/4 cup flour
1 cup milk
1 cup heavy cream
3 ounces goat cheese
8 egg yolks, lightly beaten
2 ounces crumbled Roquefort cheese
1/2 cup Gruyere cheese
6 egg whites
Pinch of cream of tartar
Salt and pepper
To finish
8 English muffins
24 slices of ham
1 1/2-2 cups heavy cream
1 1/2-2 cups grated Gruyere cheese
Butter and flour eight, 1-cup ramekins. Set aside.
In a saucepan melt butter and whisk in flour until smooth. Gradually add the milk and heavy cream. Bring to a boil, reduce heat and continue to simmer and whisk for about 5 minutes. Remove from heat and add the goat cheese. Place in a large bowl to cool.
When sauce is cool beat in egg yolks. Stir in Roquefort cheese and grated Gruyere. Season with salt and pepper.
In a large bowl place a pinch of cream of tartar and beat the egg whites until they form stiff peaks. Fold one-third of the egg whites into the cheese sauce; then fold cheese sauce into the remaining egg whites.
Preheat oven to 350 degrees. Gently fill ramekins three-quarters full and place on a baking sheet. Bake for about 25 minutes or until puffed and golden brown. Let cool and remove souffles from ramekins onto a tray. As they cool, they will deflate. Souffles may be held for two to three days in the refrigerator.
To assemble: Preheat oven to 400 degrees. Toast the English muffins. In eight individual baking dishes place the whole muffins and top each one with three slices of ham. Place one souffle on top of each and drizzle with 1 1/2 to 2 tablespoons of heavy cream. Sprinkle 1 1/2 to 2 tablespoons of grated Gruyere over each souffle. Bake for 8-10 minutes or until souffle is puffed and the sauce is golden brown.
Serves eight.
Donna Hesik, Suzette's Creperie, Wheaton