Souffles aren't hard to make, and they are always so impressive! I love creamed spinach, but I never feel quite right serving it to guests. My answer—and the couture solution—is to transform creamed spinach into fluffly individual souffles. Folding the egg whites into the egg mix properly is the key to lofty souffles. The drama quotient is high, the stress level low, and your cooking savvy will seem off the charts. Serve these with the filet mignon
|3/4 cup (1 1/2 sticks) unsalted butter, melted||4 large eggs, separated|
|1/4 pound Gruyere, grated, plus more for dusting the ramekins||6 ounces fresh spinach, washed, steamed, squeezed dry, and finely chopped|
|1/4 cup all-purpose flour||1/8 teaspoon freshly grated nutmeg|
|1 1/2 cups milk||Kosher salt and freshly ground black pepper to taste|
Preheat the oven to 375 degrees F with a baking sheet on a rack in the middle of the oven. Brush the insides of six 8-ounce ramekins with a little of the melted butter followed by a dusting of Gruyere.
Put the remaining melted butter in a medium saucepan over medium heat. When it foams, reduce the heat and gradually add the flour, stirring until there is no trace of flour left in the mixture, about 3 minutes. Whisk in the milk in a thin stream and cook, stirring until the mixture thickens to the consistency of a heavy cream. Turn off the heat and whisk in the egg yolks until incorporated. Stir in the spinach and 1/4 pound Gruyere and season with the nutmeg, and salt and pepper. Set aside.
Beat the egg whites in a clean bowl with an electric mixer until stiff but not dry. Stir one-quarter of the egg whites into the spinach mixture to lighten it. Fold the remaining egg whites into the spinach mixture.
Divide the mixture evenly among the ramekins, filling them to just below the rim. Run your finger around the inside rim of each ramekin to make a groove in the mixture.
Bake about 20 to 25 minutes, until risen and golden brown on top. Serve immediately.
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