Mini Souffles

Directions

1. 1
   Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
2. 2
   Sprinkle grated cheese over bottoms of ramekins.
3. 3
   Divide ham and mushrooms among ramekins.
4. 4
   Top with a pinch of nutmeg.
5. 5
   Whisk eggs well. Slowly whisk in heavy cream.
6. 6
   Divide egg mixture among ramekins.
7. 7
   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.).