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.
MANTENER PANTALLA ENCENDIDA
Método de preparación
- 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.