The Untempermental Spinach and Cheese Souffles

"These individual souffles are truely untempermental. They can be prepared the day before and then reheated in the cream. Originally from a January 1987 issue of Bon Appetit in the "Cooking for Friends" section and was part of a Do-Ahead Dinner."
 
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Ready In:
1hr 14mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Butter 6 1/2-cup timbale molds or custard cups.
  • Place flour in medium saucepan, add 1/4 cup milk and whisk until smooth.
  • Slowly add remaining milk and whisk until smooth.
  • Whisk over medium heat until thick and smooth, 3 to 4 minutes.
  • Remove from heat and cool slightly, whisking constantly.
  • Add yolks one at a time, beating well after each addition,.
  • Stir in gruyere, spinach and rosemary; season with salt, pepper and a pinch of nutmeg.
  • Beat egg whites until stiff but not dry; fold into spinach mixture.
  • Spoon spinach mixture into prepared molds.
  • Place molds in baking pan, add enough boiling water to come halfway up sides of molds.
  • Bake until tester inserted into centers comes out almost clean, about 20 minutes; remove from oven.
  • (Can be prepared 1 day ahead. Cool,cover and refrigerate.).
  • Reduce oven temperature to 350 degrees.
  • Butter 8-inch square baking pan.
  • Sprinkle bottom with parmesan.
  • Invert souffles in baking pan; remove molds.
  • Pour cream around souffles and bake until souffles are heated through and puff, 15 to 20 minutes.
  • Serve immediately, sprinkling with remaining cream in pan if desired.

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