1/ cup finely grated Parmesan cheese plus extra for sprinkling
3 Tbs all purpose flour
1 cup scalded milk
1/4 tsp nutmeg
pinch of cayenne
kosher salt and freshly ground black pepper
4 extra large egg yolks, room tem
1/2 cup grated aged cheddar cheese lightly packe
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra large egg whites, room tem
1/8 tsp cream of tartar
Instructions
Preheat the oven to 400 degrees. Butter the inside of a 6 to 8 cup
souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches
deep) and sprinkle evenly with parmesan. Melt the butter in a small
saucepan over low heat. With a wooden spoon, stir in the flour and
cook, stirring constantly, for 2 minutes. Off the heat, whisk in
the hot milk, the nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp pepper.
Cook over low heat, whisking constantly, for 1 minute, until smooth
and thick.
Off the heat, while still hot, whisk in the egg yolks, one at a
time. Stir in the cheddar, 1/2 cup parmesan and the spinach and
transfer to a large mixing bowl.
Put the egg whites, cream of tartar and a pinch of salt in the bowl of
an electric mixer and beat on low speed for 1 minute, on medium for 1
minute, than finally on high speed until they form firm, glossy peaks.
Whisk one quarter of the egg whites into the cheese sauce to lighten
and then fold in the rest. Pour into the souffle dish, then smooth
the top. Draw a large circle on top with the spatula to help the
souffle rise evenly, and place in the middle of the oven. Turn the
temperature down to 375 degrees. Bake for 30-35 minutes until
puffed and brown. Don' peek! Serve immediately.
Originally Submitted
11/4/2018
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