Cheese and Spinach Egg Soufflé
Cheese and Spinach Egg Soufflé
Made from relatively common ingredients you may already have in your refrigerator, this savory soufflé is simple yet sophisticated.
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Preparation Method
- Preheat oven to 350°F Convection Mode.
- In a large saucepan, melt butter. Whisk in flour until smooth, then gradually add milk while continuing to whisk and bring to a simmer over medium heat.
- Using a rubber scraper, cook and stir—making sure to scrape along the bottom of the pan—for 1–2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat.
- Beat egg yolks. Add a small amount of milk mixture into yolks. Add tempered yolks to the pan, stirring constantly. Fold in the spinach and then cool slightly. Season with salt and pepper.
- In the bowl of a stand mixer, whip egg whites until stiff peaks form. Fold whites into the soufflé batter.
- Divide mixture between eight 8-ounce ungreased ramekin or custard cups (it’s important not to grease the ramekins, because doing so will prevent the soufflé from rising).
- Divide ramekins between two enameled broiler pans. Slide pans into the oven at rack positions “1” and “3.”
- Bake for 25–30 minutes or until the tops puff and the center does not wiggle when shaken gently. Serve immediately.