Spinach Soufflé

Instructions

1. Prepare the ramekins
   Preheat the oven to 375°F (190°C). Butter the inside of four 8-ounce ramekins, then coat with a light dusting of flour. Place the prepared ramekins on a baking sheet and set aside.
2. Make the béchamel base
   In a medium saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly for 2-3 minutes until the mixture forms a smooth paste (roux) that's pale yellow in color. Gradually whisk in the warm milk and continue to whisk until the sauce thickens, about 3-4 minutes. Remove from heat.
3. Add flavorings
   Stir in the nutmeg, salt, black pepper, and cayenne (if using). Add the chopped spinach and stir until well combined. Let the mixture cool slightly, then whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in 1/2 cup of the Gruyère cheese.
4. Beat the egg whites
   In a large clean, dry mixing bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until foamy. Increase the speed to high and continue beating until stiff, glossy peaks form, about 2-3 minutes.
5. Fold in the egg whites
   Using a rubber spatula, gently fold one-third of the beaten egg whites into the spinach mixture to lighten it. Then, carefully fold in the remaining egg whites, being careful not to deflate them. Stop folding when just a few streaks of white remain.
6. Fill and bake the soufflés
   Carefully spoon the mixture into the prepared ramekins, filling them about three-quarters full. Sprinkle the remaining Gruyère cheese on top. Run your thumb around the inside edge of each ramekin to create a small channel (this helps the soufflés rise evenly).
7. Bake to perfection
   Place the baking sheet with the ramekins in the middle rack of the preheated oven. Immediately reduce the oven temperature to 350°F (175°C). Bake for 25-30 minutes, until the soufflés have risen above the rims and are golden brown on top. They should be slightly jiggly in the center but set around the edges.
8. Serve immediately
   Soufflés wait for no one! Serve them right away, as they will begin to deflate shortly after removing from the oven. Bring them to the table quickly for maximum visual impact.