Making a souffle always seemed daunting, and I never tried. It could be because when my brother was taking classes in catering, a zillion years ago, I distinctly remember him trying it at home. It was a disaster in short. In fact, the darn thing would not set when baked, and the ensuing cursing, from my brother, still rings in my ears. I never knew I remembered that incident so well until I just wrote it now, and that must be the reason I trod with trepidation when it came to souffles. However, may not any of these anecdotes deter you. They are not as hard to make as it's cracked up to be, this one worked just fine. Have it as a side dish with meat and it's great!
Butter - 5 Tbspn
Parmesan Cheese - 3 Tbspn grated
Spinach - 1 lb baby spinach chopped
All-purpose flour - 2 Tbspn
Salt - ½ tspn
Whole milk - 1 cup
Ground Black Pepper - 1/8 tspn
Garlic Powder - 1/8 tspn
Eggs - 3 separated
1. Butter 6 ramekins with butter and sprinkle cheese and set aside.
2. Heat ½ tspn of butter and sauté the spinach until the juices run clear and set aside.
3. In a medium saucepan, melt the remaining butter at low heat and stir in the flour and salt. Cook the flour, whisking constantly, for 30 seconds. Add the milk gradually, stir constantly to avoid clumps and cook this mixture until it thickens about 5 minutes.
4. Add the spinach and continue cooking for 1 minute. Season with black pepper and nutmeg.
5. Set aside to cool the mixture and once cool add beaten egg yolk and stir well to incorporate
6. Whisk egg whites until stiff and fold into the above mixture.
7. Pour into ramekins and bake in 375 D preheated oven for 18 minutes .
Adapted from about.com