Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
Export 10 ingredients for grocery delivery
Step 1
Chop the spinach leaves and thin stems into tiny pieces. Heat the butter in a large saucepan and slightly golden the onion.
Step 2
Add the garlic and let it fragrant; add the spinach, a pinch of salt, and keep it in high heat for about 5 minutes until the leaves are tender and the liquids have dried up. Set it aside.
Step 3
In a medium-sized pan, heat the butter and flour, mixing nonstop with a whisk, making sure to scrape the bottom as well. When you obtain a white roux, add the milk, salt all at once and, mixing nonstop, let it cook for about 5 minutes until it boils and thickens. Still whisking nonstop, add the mustard, pepper, nutmeg, and salt and cook for 5 minutes more, until flavorful. Turn off the heat, mix in spinach and let it cool for 15 minutes.
Step 4
Meanwhile, heat the oven to 420ºF/210ºC (high).Using a brush, grease 6 soufflé ramekins (6 oz) with butter, wait for 5 minutes, grease them again, dust the breadcrumbs and take them to the fridge for 10 minutes.
Step 5
With a blender, beat the egg whites until medium-stiff peaks.
Step 6
Mix the cheese and egg yolks to the creamy spinach. Place 1/3 of the egg whites into the bowl and mix with a spatula to make it lighter.
Step 7
Mix with the spatula on a movement of cutting the cream up to the bottom of the bowl and lifting up, gently fold the remaining egg whites.
Step 8
Divide between the prepared ramekins, clean the edges and place them on a baking sheet. Place the baking sheet in the middle of the oven and the soufflé for 10 minutes.
Step 9
Turn the heat down to 350Fº/180ºC (medium) and bake for 10 minutes more, until it’s cooked and firm and golden on the outside.
Step 10
Serve immediately.