The Untempermental Spinach and Cheese Souffles |
|
 |
Prep Time: 30 Minutes Cook Time: 44 Minutes |
Ready In: 74 Minutes Servings: 6 |
|
These individual souffles are truely untempermental. They can be prepared the day before and then reheated in the cream. Originally from a January 1987 issue of Bon Appetit in the Cooking for Friends section and was part of a Do-Ahead Dinner. Ingredients:
5 tablespoons all-purpose flour |
1 cup milk |
3 egg yolks |
1/2 cup grated gruyere cheese or 1/2 cup swiss cheese |
1/4 cup chopped spinach, cooked, well drained (about 2 cups fresh leaves) |
1 teaspoon dried rosemary, crumbled |
1 dash hot pepper sauce |
salt and freshly grated pepper |
grated nutmeg |
4 egg whites, room temperature |
2 tablespoons freshly grated parmesan cheese |
1 1/4 cups whipping cream |
Directions:
1. Preheat oven to 375 degrees.
2. Butter 6 1/2-cup timbale molds or custard cups.
3. Place flour in medium saucepan, add 1/4 cup milk and whisk until smooth.
4. Slowly add remaining milk and whisk until smooth.
5. Whisk over medium heat until thick and smooth, 3 to 4 minutes.
6. Remove from heat and cool slightly, whisking constantly.
7. Add yolks one at a time, beating well after each addition,.
8. Stir in gruyere, spinach and rosemary; season with salt, pepper and a pinch of nutmeg.
9. Beat egg whites until stiff but not dry; fold into spinach mixture.
10. Spoon spinach mixture into prepared molds.
11. Place molds in baking pan, add enough boiling water to come halfway up sides of molds.
12. Bake until tester inserted into centers comes out almost clean, about 20 minutes; remove from oven.
13. (Can be prepared 1 day ahead. Cool,cover and refrigerate.).
14. Reduce oven temperature to 350 degrees.
15. Butter 8-inch square baking pan.
16. Sprinkle bottom with parmesan.
17. Invert souffles in baking pan; remove molds.
18. Pour cream around souffles and bake until souffles are heated through and puff, 15 to 20 minutes.
19. Serve immediately, sprinkling with remaining cream in pan if desired.
|
|