Spinach Souffle

Ingredients

• 10 ounces Fresh Spinach (About 10 ounces fresh spinach, or 1 package frozen spinach, thawed and squeezed dry)
• 1 tablespoon Butter
• 0.75 tablespoon All-Purpose Flour
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper
• 4 tablespoons Heavy Cream
• 1 Egg Yolk
• 3 Egg Whites

Instructions

1. 1Wash the spinach thoroughly in several changes of water to remove any dirt. Place the spinach in a covered saucepan over medium-high heat. Stir occasionally to prevent burning. After 15 minutes, add 1/4 teaspoon of salt. Cook for 5 minutes more, or until the spinach is wilted. Drain the spinach in a colander and squeeze out as much water as possible. Chop the spinach very finely.
2. 2In a saucepan over medium heat, melt 1 tablespoon of butter. Add 3/4 tablespoon of flour and stir constantly until the mixture is half cooked (about 1 minute). Add the chopped spinach, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Cook for 5 minutes, stirring constantly. Pour in 4 tablespoons of heavy cream, stirring constantly to prevent burning.
3. 3Take 1 cup of the spinach mixture. In a separate bowl, beat the yolk of one egg. Mix the egg yolk with the spinach mixture and stir over low heat until the egg is set (about 2 minutes). Remove from heat and let cool slightly.
4. 4Preheat oven to 375°F (190°C). In a clean, dry bowl, beat the whites of three eggs until stiff peaks form.
5. 5Gently fold the beaten egg whites into the cooled spinach mixture. Fill two ramekins or buttered paper forms half full. Place the ramekins in the preheated oven and bake for 15-20 minutes, or until the souffles are puffed and lightly golden brown. Serve immediately.