Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink


  • 5 large egg yolks
  • 1-½ cups milk
  • 1-½ cups light cream
  • 1 lb. fresh spinach
  • Pinch freshly grated nutmeg; more for the sauce
  • 4 Tbs. unsalted butter
  • 1-¼ oz. (½ cup) shredded Gruyère cheese
  • + 7 more ingredients
    • ¼ tsp. freshly ground black pepper; more for the sauce
    • 7 large egg whites
    • 1 medium onion, finely chopped
    • 1 clove garlic, finely chopped
    • ¼ cup all-purpose flour
    • 1 Tbs. unsalted butter
    • 1 tsp. kosher salt; more for the sauce

Fold the spinach leaves in half and strip off their stems (unless you’re using young tender spinach). Wash the leaves in several changes of water until totally free of grit; drain in a colander. Put the wet leaves in a large saucepan, cover, and cook over medium heat until the spinach is wilted, ...

View full recipe at Fine Cooking


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