Twice Baked Spinach Souffles

READY IN: 1hr 20mins




  • Stem the spinach, rinse in cold water and lift straight into a large pan.
  • Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
  • Drain in a colander, pressing well.
  • When spinach has cooled, squeeze firmly to extract excess water and chop finely.
  • Heat oven to 350*F.
  • Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese.
  • Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
  • Slowly add the milk, beating to make a smooth sauce.
  • Bring to a simmer and cook for 2 to 3 minutes.
  • Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
  • Separate the egs, reserving the whites and beating the yolks into the sauce.
  • Stir in the spinach, mix well then transfer to a large mixing bowl.
  • Beat the egg whites to stiff peaks and fold into the spinach mixture.
  • Spoon into the ramekins, filling them level.
  • Set the dishes in a large roasting tin.
  • Add boiling water from the kettle to a depth of about 1 inch.
  • Bake for 20 minutes or until the souffles are well risen.
  • Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
  • The souffles can be set aside overnight.
  • If the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
  • Heat the oven to 400*F.
  • Pour the cream over the souffles, coating each one.
  • Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.