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Photo: Jacob Fox
Active Time:35 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hrServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½tablespoonsunsalted butter, softened, divided3tablespoonsfine dry breadcrumbs1cupwhole milk3tablespoonswhite whole-wheat flour¼teaspoonfreshly grated nutmeg¼teaspoonsalt¼teaspoonground pepper2large egg yolks, at room temperature10ouncesfrozen spinach, thawed, squeezed dry and chopped½cupshredded Gruyère cheese¼cupgrated Parmesan cheese6large egg whites, at room temperature½teaspooncream of tartar
Cook Mode(Keep screen awake)
Ingredients
2 ½tablespoonsunsalted butter, softened, divided
3tablespoonsfine dry breadcrumbs
1cupwhole milk
3tablespoonswhite whole-wheat flour
¼teaspoonfreshly grated nutmeg
¼teaspoonsalt
¼teaspoonground pepper
2large egg yolks, at room temperature
10ouncesfrozen spinach, thawed, squeezed dry and chopped
½cupshredded Gruyère cheese
¼cupgrated Parmesan cheese
6large egg whites, at room temperature
½teaspooncream of tartar
DirectionsPosition rack in bottom third of oven; preheat to 400°F. Coat six 8-ounce ramekins with 1/2 tablespoon softened butter. Sprinkle with breadcrumbs, tilting and rotating to distribute evenly. Shake out excess. Place the ramekins on a baking sheet and refrigerate.Heat milk in a microwave-safe measuring cup in the microwave until hot, about 1 1/2 minutes. Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Add flour and cook, whisking constantly, until a nutty aroma develops, about 2 minutes. Slowly whisk in the hot milk. Bring to a simmer and cook, stirring, until bubbling and thickened, about 2 minutes. Remove from heat. Whisk in nutmeg, salt and pepper.Place egg yolks in a medium bowl. Gradually whisk in 2 tablespoons of the warm sauce. Slowly whisk in another 2 tablespoons sauce, then whisk in the remaining sauce. Whisk in spinach, Gruyère and Parmesan.Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. With a flexible spatula, fold one-third of the whites into the soufflé base to lighten it. Carefully fold in the remaining whites in 3 batches until mostly combined (it’s OK if a few white streaks remain). Divide the mixture among the chilled ramekins.Transfer the ramekins, on the baking sheet, to the oven. Reduce the temperature to 375°. Bake until the soufflés are light golden and puffed, about 25 minutes (resist the temptation to peek until the last 5 minutes). Serve immediately.EquipmentSix straight-sided 8-oz. ramekins (You can also use twelve 4-oz. ramekins; bake for 15 to 17 minutes.)Originally appeared: EatingWell Magazine, April 2021
Directions
Position rack in bottom third of oven; preheat to 400°F. Coat six 8-ounce ramekins with 1/2 tablespoon softened butter. Sprinkle with breadcrumbs, tilting and rotating to distribute evenly. Shake out excess. Place the ramekins on a baking sheet and refrigerate.Heat milk in a microwave-safe measuring cup in the microwave until hot, about 1 1/2 minutes. Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Add flour and cook, whisking constantly, until a nutty aroma develops, about 2 minutes. Slowly whisk in the hot milk. Bring to a simmer and cook, stirring, until bubbling and thickened, about 2 minutes. Remove from heat. Whisk in nutmeg, salt and pepper.Place egg yolks in a medium bowl. Gradually whisk in 2 tablespoons of the warm sauce. Slowly whisk in another 2 tablespoons sauce, then whisk in the remaining sauce. Whisk in spinach, Gruyère and Parmesan.Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. With a flexible spatula, fold one-third of the whites into the soufflé base to lighten it. Carefully fold in the remaining whites in 3 batches until mostly combined (it’s OK if a few white streaks remain). Divide the mixture among the chilled ramekins.Transfer the ramekins, on the baking sheet, to the oven. Reduce the temperature to 375°. Bake until the soufflés are light golden and puffed, about 25 minutes (resist the temptation to peek until the last 5 minutes). Serve immediately.EquipmentSix straight-sided 8-oz. ramekins (You can also use twelve 4-oz. ramekins; bake for 15 to 17 minutes.)
Position rack in bottom third of oven; preheat to 400°F. Coat six 8-ounce ramekins with 1/2 tablespoon softened butter. Sprinkle with breadcrumbs, tilting and rotating to distribute evenly. Shake out excess. Place the ramekins on a baking sheet and refrigerate.
Heat milk in a microwave-safe measuring cup in the microwave until hot, about 1 1/2 minutes. Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Add flour and cook, whisking constantly, until a nutty aroma develops, about 2 minutes. Slowly whisk in the hot milk. Bring to a simmer and cook, stirring, until bubbling and thickened, about 2 minutes. Remove from heat. Whisk in nutmeg, salt and pepper.
Place egg yolks in a medium bowl. Gradually whisk in 2 tablespoons of the warm sauce. Slowly whisk in another 2 tablespoons sauce, then whisk in the remaining sauce. Whisk in spinach, Gruyère and Parmesan.
Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. With a flexible spatula, fold one-third of the whites into the soufflé base to lighten it. Carefully fold in the remaining whites in 3 batches until mostly combined (it’s OK if a few white streaks remain). Divide the mixture among the chilled ramekins.
Transfer the ramekins, on the baking sheet, to the oven. Reduce the temperature to 375°. Bake until the soufflés are light golden and puffed, about 25 minutes (resist the temptation to peek until the last 5 minutes). Serve immediately.
Equipment
Six straight-sided 8-oz. ramekins (You can also use twelve 4-oz. ramekins; bake for 15 to 17 minutes.)
Originally appeared: EatingWell Magazine, April 2021
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Nutrition Facts(per serving)191Calories12gFat9gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
