Easy Cheese and Spinach Soufflé
A soufflé is a treat unto itself, and very hard to find at a restaurant anymore. Many years ago, when we lived in Virginia, there was a little restaurant in Culpeper that served individual cheese souffle’s with a small salad every Sunday. It was the only day they would make it, so we would make the trek every few weeks to enjoy this wonderful delicacy. After we moved away, we would reminisce about the River Café and the cheese souffle. But as luck would have it, I stumbled upon Jacque Pepin’s mother’s recipe for a large “no fuss” souffle. As it’s just my wife and I, often trying to find recipes for two, I experimented bit with it and came up with this adaptation recipe for the two of us. I’ve tweaked it to add some spinach for extra flavor, but it could be omitted. We have been enjoying it every few weeks, for many years now. It’s foolproof and a very easy way to make a soufflé
Easy Cheese and Spinach Soufflé
A soufflé is a treat unto itself, and very hard to find at a restaurant anymore. Many years ago, when we lived in Virginia, there was a little restaurant in Culpeper that served individual cheese souffle’s with a small salad every Sunday. It was the only day they would make it, so we would make the trek every few weeks to enjoy this wonderful delicacy. After we moved away, we would reminisce about the River Café and the cheese souffle. But as luck would have it, I stumbled upon Jacque Pepin’s mother’s recipe for a large “no fuss” souffle. As it’s just my wife and I, often trying to find recipes for two, I experimented bit with it and came up with this adaptation recipe for the two of us. I’ve tweaked it to add some spinach for extra flavor, but it could be omitted. We have been enjoying it every few weeks, for many years now. It’s foolproof and a very easy way to make a soufflé
Open in Cookpad AppSteps
- 1
1. Heat the oven to 400°F.
- 2
2. Butter the sides and bottom of each ramekin and then sprinkle the bottom and sides with half the Parmesan and set them aside in the fridge.
- 3
3. Melt 3 Tbl of butter in a saucepan over medium heat until bubbling lightly, then add the flour to the butter, and mix it in well with a whisk, cooking for about 1-2 minutes until well blended.
- 4
4. Add the cold milk into the pan in a slow and stream, all at once, while mixing it with a whisk. Keep whisking until the mixture thickens and comes to a strong, bubbly boil, about 2 to 3 minutes. The roux should be thick and smooth with large bubbles coming up from the center but not turning brown.
- 5
5. Remove the pan from the heat and let cool for 5 to 6 minutes.
- 6
6. While the béchamel mixture is cooling, break the eggs into a bowl and beat well to thoroughly combine the whites with the yolks. Whisk in the salt, pepper and the spinach until well combined.
- 7
7. After cooling the roux, add in the cheese, whisking it until well incorporated with no lumps. Let it cool another 2 minutes, then whisk in the eggs mixture, mixing well to combine. This will take a good minute or two, as you want everything well blended into one cohesive smooth blend.
- 8
8. Place the ramekins on a foil or parchment lined quarter sheet pan. Carefully pour the mixture evenly into the two buttered ramekins, using a spatula to get every last bit!
- 9
9. Sprinkle the remaining Parmesan or some grated Gruyère on top of each of the two ramekins
- 10
10. Place in the preheated oven and bake for 25 to 35 minutes, or until puffy and well browned on top. (Note, oven times vary, so it’s good to check frequently one it hits the 25-minute mark) Although it will stay inflated for a short while, it is best served immediately.
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