The Untempermental Spinach and Cheese Souffles
- Ready In:
- 1hr 14mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 5 tablespoons all-purpose flour
- 1 cup milk
- 3 egg yolks
- 1⁄2 cup grated gruyere cheese or 1/2 cup swiss cheese
- 1⁄4 cup chopped spinach, cooked, well drained (about 2 cups fresh leaves)
- 1 teaspoon dried rosemary, crumbled
- 1 dash hot pepper sauce
- salt and freshly grated pepper
- grated nutmeg
- 4 egg whites, room temperature
- 2 tablespoons freshly grated parmesan cheese
- 1 1⁄4 cups whipping cream
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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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas