Spinach and Cheese Souffle

With Chinese New Year round the corner, we're all going to have a sugar-overload from the cookies and cakes. This made me decide to make a savoury souffle rather than a sweet one. I think my kids would love a chees-y type of souffle. After searching around, Ina Garten's Spinach and Cheese Souffle recipe seemed most promising. It's my first time making a souffle and it proved to be quick, easy and really delicious. 

This recipe produced a souffle which was light, fluffy and perfectly chees-y (the way my kids like it!). The pepper and nutmeg added a unique and distinctive aftertaste. This was a great recipe to hide vegetables in and get kids to have an extra dose of them.  

Souffles are probably one of the hardest type of dishes to photograph. Knowing that it is going to start collapsing the moment its out of the oven, I was armed with my camera at the oven door to capture the souffle in its most-puffed up glory. 

When I moved it to the balcony for the photography session, it started sinking...

And sinking... and then it became totally flat!

Nonetheless it was still beautifully light and fluffy inside.

With a wonderful melt-in-the-mouth type of texture. This souffle makes a great side dish at a more elaborate dinner or could be served as the main course alongside a salad. 

Spinach and Cheese Souffle

• Recipe from Food Network

Ingredients

• 3 tbsp (42 g) unsalted butter, plus extra for greasing the dish
• 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
• 3 tbsp all-purpose flour
• 1 cup scalded milk
• 1/4 tsp nutmeg
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
• 4 extra-large egg yolks, room temperature
• 1/2 cup grated Cheddar cheese, lightly packed
• 1 package frozen chopped spinach, defrosted and squeezed dry (I used a small bunch of fresh spinach, blanched and squeezed dried)
• 5 extra-large egg whites, room temperature
• 1/8 tsp cream of tar tar

 Directions

• Preheat the oven to 400 degrees F (200 degrees C). 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.

I am submitting this to Bake-Along hosted by Joyce of Kitchen Flavours, Lena of Her Frozen Wings and Zoe of Bake for Happy Kids

This is for AlphaBakes hosted by The More than Occasional Baker and Caroline Makes.