Spinach and Cheddar Souffle
Copyright 2010, Ina Garten, All Rights Reserved

FMM: We've made this souffle a couple of time and it is very good. Light and airy with good flavor. We ususally make 1 1/2 times this recipe, which is only enough for 2 - 3 people.

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling [increase to 3/8 cup]
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 [cream of tartar to help strengthen the structure of the mixture]

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 gently fold in the rest until the point where the streaks of white disappear. Pour into the souffle dish, then smooth the top. [The souffle should be just about up to the rim of the dish.] 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.

[The first test of whether a souffle is cooked is its appearance: it should be well risen, and nicely browned on top. Then give the dish a gentle shake. If the souffle jiggles a lot and does not seem to have set in the center, it probably needs another five minutes.] Use a wooden skewer to test doneness. It should come out clean. Serve immediately.

2 - 3 servings