Spinach and Cheddar Soufflé

Ingredients

• 1 cup Whole Milk (scalded, not boiling)
• 3 tablespoons Unsalted Butter (melted)
• 3 tablespoons All-Purpose Flour (sifted)
• 0.25 teaspoon Ground Nutmeg (freshly grated if possible)
• pinch Cayenne Pepper (optional heat)
• 0.5 teaspoon Kosher Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 4 Egg Yolks (extra‑large, room temperature)
• 0.5 cup Cheddar Cheese (shredded, sharp)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 package (≈10 oz) Frozen Spinach (defrosted and squeezed dry)
• 5 Egg Whites (room temperature)
• 0.125 teaspoon Cream of Tartar (stabilizes egg whites)

Instructions

1. Scald the Milk

   Place 1 cup of whole milk in a saucepan and heat over medium‑high until just below boiling – you’ll see small bubbles forming around the edges.

   Time: PT5M

   Temperature: 180°F

2. Make a Roux

   Melt 3 Tbsp butter in a clean saucepan over low heat, add 3 Tbsp flour, and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste.

   Time: PT2M

   Temperature: low

3. Create the Béchamel

   Gradually whisk the scalded milk into the roux. Continue cooking on very low heat, stirring, until the sauce thickens and coats the back of a spoon (about 5 minutes).

   Time: PT5M

   Temperature: low

4. Season the Sauce

   Stir in ¼ tsp ground nutmeg, a pinch of cayenne, ½ tsp salt, and ¼ tsp black pepper.

   Time: PT1M

5. Add Egg Yolks

   Whisk in the 4 room‑temperature egg yolks one at a time until fully incorporated. The mixture will become richer and thicker.

   Time: PT2M

6. Incorporate Cheeses

   Fold in ½ cup grated sharp cheddar and ¼ cup grated Parmesan until smooth.

   Time: PT2M

7. Add Spinach

   Stir the well‑drained spinach (about one 10‑oz package) into the cheese‑sauce mixture until evenly distributed.

   Time: PT2M

8. Whisk Egg Whites with Cream of Tartar

   In a clean mixing bowl, combine 5 egg whites with 1⁄8 tsp cream of tartar. Begin beating on low speed for 1 minute.

   Time: PT2M

9. Beat Egg Whites to Stiff Peaks

   Increase mixer to medium speed for another minute, then to high speed and continue beating until glossy, firm peaks form (about 5 minutes total).

   Time: PT5M

10. Lightly Fold in a Quarter of the Whites

    Spoon about ¼ of the beaten whites into the cheese‑spinach base and fold gently to loosen the mixture.

    Time: PT2M

11. Fold in Remaining Egg Whites

    Add the remaining egg whites in two batches, cutting through the center and folding over gently until fully incorporated. Do not stir vigorously.

    Time: PT5M

12. Prepare the Soufflé Dish

    Butter a 6‑8 cup soufflé dish thoroughly, then sprinkle the bottom with a thin layer of grated Parmesan. This helps the soufflé climb the sides evenly.

    Time: PT3M

13. Transfer and Smooth

    Pour the soufflé batter into the prepared dish, smooth the top with a spatula, and draw a shallow line around the middle of the surface (helps even rise).

    Time: PT2M

14. Bake the Soufflé

    Preheat the oven to 400°F, place the dish in the center, immediately lower the temperature to 375°F, and bake without opening the door for 30 minutes, or until the top is golden and the soufflé has risen.

    Time: PT30M

    Temperature: 400°F then reduce to 375°F

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, unsweetened almond milk (flavor will change)
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Ground Nutmeg: mace
• Instead of Cayenne Pepper: paprika
• Instead of Kosher Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Egg Yolks: 4 large yolks from regular eggs
• Instead of Cheddar Cheese: Gruyère, sharp mozzarella
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Frozen Spinach: fresh spinach (blanch and squeeze)
• Instead of Egg Whites: pasteurized egg whites
• Instead of Cream of Tartar: 1 tsp lemon juice

Equipment Needed

• Saucepan
• Whisk
• Wooden Spoon
• Mixing Bowl
• Electric Hand Mixer (optional)
• 6‑8 cup Soufflé Dish (ramekin)
• Spatula
• Oven
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Cooking the roux and incorporating hot milk without lumps.
• Beating egg whites to firm, glossy peaks.
• Folding egg whites into the base without deflating.
• Drawing a line on the surface before baking for even rise.

Chef Tips from the Video

• Use freshly grated cheese for a smoother texture.
• Room‑temperature egg components incorporate more easily and keep the batter from curdling.
• A pinch of cayenne adds a subtle heat that balances the cheese.
• Drawing a shallow line across the surface gives the soufflé a guide to rise evenly.

Troubleshooting

Storage

Refrigerator: Store any leftovers in an airtight container for up to 2 days. Reheat gently in a 300°F oven for 10 minutes; the soufflé will be softer.

Freezer: Not recommended – the delicate structure collapses after freezing.

Room temperature: Serve immediately; a soufflé left at room temperature for more than 2 hours will deflate.

Make-Ahead Tips

• Prepare the béchamel sauce and fold in the spinach up to 2 hours ahead; keep refrigerated and gently re‑warm before adding egg whites.
• Egg whites can be beaten a few hours in advance; store them in a covered bowl in the fridge and fold in just before baking.

Frequently Asked Questions