Eggs Benedict Souffle

In top pan of double boiler over simmering water, whisk egg yolks, water, lemon juice and cayenne until blended.

Continue whisking until the thermometer reaches 160° F.

Slowly whisk in melted butter until thick and smooth. Season with salt to taste. Keep warm, covered.

*If using frozen or liquid egg yolk product.

In top pan of double boiler over simmering water, whisk egg yolks, water, lemon juice and cayenne until blended. Continue whisking until the thermometer reaches 160° F. Slowly whisk in melted butter until thick and smooth. Season with salt to taste. Keep warm, covered.

Heat oven to 300° F. Spray coat twelve (3/4 cup) custard cups. Portion 2 tablespoons ham into each cup. Whisk eggs with cream to blend. Stir in cheese and salt. Put about 1/3 cup egg mixture into each cup.

Place cups in 12x20x2-inch baking pan. Fill pan halfway up sides of cups with hot water. Bake 45 to 55 minutes, until center is firm and knife inserted in center comes out clean.

Remove cups from water. Run small sharp knife around inside edges to loosen. Invert one soufflé onto each muffin half. Spoon 2 tablespoons Hollandaise sauce over each egg. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

**If using frozen or liquid whole egg product.