| Total: | 40 min |
| Cook: | 40 min |
| Yield: | 2 to 3 servings |
Ingredients
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- 1/4 teaspoon of nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra-large egg yolks, at room-temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Instructions
- Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 463 |
| Total Fat | 32 g |
| Saturated Fat | 17 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 27 g |
| Cholesterol | 357 mg |
| Sodium | 759 mg |
Reviews
Love this
Turned out perfect but found it to be a bit bland and heavy. This is coming from someone that loved every recipe of Ina’s I’ve ever made.
Baked this on a winter-y February day. It was just right. Will definitely make it again.
I loved this recipe! It turned out beautifully
My 11years old son ate it and didn’t complain about the spinach
My 11years old son ate it and didn’t complain about the spinach
Definitely an approachable receipe, thanks to Ina.
Great! Easy recipe. My first attempt. What a success.THANK YOU.
Thanks for this recipe. I did as you mentioned on your show and substituted the cheddar and spinache for an all cheese souffle (sharp Vermont cheddar+smoke Gouda with the Parmesan). It came out well. The top started to fall just a little as everyone was serving up, but not very much and the flavor was great. I was impressed, and it made our Christmas morning very nice. Because of COVID, our families were separated for the first time in about 17 years, so it was a good chance to do something other than the usual casserole for Christmas breakfast. I’m glad I chose your recipe…we all enjoyed it!
Easy and very delicious! I used fresh spinach instead of frozen
I was cooking for two so reduced the recipe by about a third and used a smaller soufflé dish but added a collar just in case. I had a big container of fresh spinach, which I cooked, squeezed, and chopped. I used three large yolks and four large egg whites and gruyere with the Parmesan, adjusting the seasonings accordingly. I also reduced the cooking time to 25 minutes. It was gorgeous, just like Ina’s picture, and delicious.
rather than a souffle casserole can you do individual souffles. If so, what size ramekins and does the temperature and cook time need to be adjusted?