Mini Souffles - cooking recipe

Ingredients

1/2 cup grated gruyere or 1/2 cup swiss cheese
1/2 cup diced ham
4 mushrooms, thinly sliced
nutmeg
4 eggs
1 cup heavy cream

Preparation

Preheat oven to 350\u00b0F Butter 4 individual-size ramekins and place them on a baking sheet.
Sprinkle grated cheese over bottoms of ramekins.
Divide ham and mushrooms among ramekins.
Top with a pinch of nutmeg.
Whisk eggs well. Slowly whisk in heavy cream.
Divide egg mixture among ramekins.
Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).