Twice Baked Spinach Soufflés: A Delightful Make-Ahead Recipe
Description
The beautiful allure of twice-baked soufflés lies in their incredible versatility and the convenience they bring to any meal, allowing you to prepare them a day in advance. These luscious spinach soufflés emerge from the oven with a light, airy texture and an excellent flavor that will tantalize your taste buds, making them an irresistible addition to your dinner table.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 10
- Category: < 4 Hours
- Calories per Serving: 273.8
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh spinach | 500 g |
| Butter | 50 g |
| All-purpose flour | 40 g |
| Milk | 300 ml |
| Nutmeg | To taste |
| Eggs | 2-3 |
| Parmesan cheese | 300 g |
| Additional butter (for ramekins) | 50 g |
| Extra Parmesan (for topping) | 25 g |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 273.8 |
| Total Fat | 23.4 g |
| Saturated Fat | 13.6 g |
| Cholesterol | 194.2 mg |
| Sodium | 242.2 mg |
| Total Carbohydrates | 7.6 g |
| Dietary Fiber | 1.2 g |
| Sugars | 0.5 g |
| Protein | 9.6 g |
Instructions
-
Prepare the Spinach:
Begin by stemming the fresh spinach, rinsing it thoroughly in cold water, and transferring it directly into a large pan. Set the pan over moderate heat and cover it, taking care not to add any extra water, allowing the spinach to cook for about 2 to 3 minutes until it wilts. Once wilted, drain the spinach in a colander and press firmly to remove excess moisture. -
-
Chop the Spinach:
After the spinach has cooled slightly, squeeze it firmly to extract any remaining water, then chop it finely to ensure it integrates well into the soufflé mixture. -
Prepare the Ramekins:
Preheat your oven to 350°F (175°C). While the oven heats, brush 10 small ramekin dishes with melted butter and sprinkle a layer of grated Parmesan cheese on the bottom and sides, ensuring a beautiful crust once baked. -
Make the Base Sauce:
In a medium saucepan, melt the 50 grams of butter for the soufflés over moderate heat. Stir in the 40 grams of all-purpose flour and cook for a few minutes until the mixture turns a light golden color, stirring constantly to avoid browning. -
Incorporate Milk:
Gradually add 300 ml of milk to the flour and butter mixture, whisking vigorously to create a smooth sauce. Bring the mixture to a simmer, cooking for another 2 to 3 minutes until it thickens. Season to taste with salt and pepper, adding a good grating of nutmeg for a hint of warmth. Once seasoned, remove the sauce from the heat and allow it to cool slightly. -
Combine the Egg Yolks:
Carefully separate the eggs, reserving the whites in a large bowl. Add the yolks to the cooled sauce and mix well. Stir in the finely chopped spinach until it is fully incorporated. -
Whip the Egg Whites:
In a separate clean bowl, beat the egg whites until they form stiff peaks. This step is crucial as it will give your soufflés their signature lightness. Gently fold the beaten egg whites into the spinach mixture, taking care to preserve the airiness. -
Fill the Ramekins:
Spoon the airy spinach mixture into the prepared ramekins, filling each one to the top. Smooth the surfaces to create an even layer. -
Prepare for Baking:
Place the filled ramekins in a large roasting tin. Carefully pour boiling water from a kettle into the roasting tin to create a water bath, ensuring that the water comes up about 1 inch (2.5 cm) high around the ramekins. This method will help to cook the soufflés evenly and prevent them from drying out. -
Bake the Soufflés:
Transfer the roasting tin to the preheated oven and bake for about 20 minutes or until the soufflés are well risen and set. -
Cool and Store:
Once baked, remove the ramekins from the roasting tin and allow them to cool for approximately 10 minutes. Then, run a knife around the edges to loosen the soufflés before carefully turning them out onto a buttered gratin dish, ensuring they are right-side up. These soufflés can be set aside at this point and stored in the refrigerator overnight if desired. -
Reheat and Serve:
If your soufflés have been chilled, allow them to come to room temperature for at least 1 hour before reheating. Preheat your oven to 400°F (200°C). Pour cream over the soufflés, ensuring each one is coated, then sprinkle with an additional layer of Parmesan cheese for a golden finish. -
Final Bake:
Place the soufflés in the oven and bake for an additional 15 minutes or until the cream is bubbling and the tops are golden brown. Once done, remove them from the oven, allow them to cool slightly, and serve warm.
Conclusion
These twice-baked spinach soufflés are not just a treat for the palate but also an elegant addition to any dinner or brunch. Their make-ahead capability allows you to spend more time with your guests while ensuring that everyone enjoys a delicious dish that is sure to impress. Enjoy the delightful combination of flavors and textures that will leave everyone asking for seconds!
