Anne’s Twice-Baked Spinach Soufflés

Name: Anne’s Twice-Baked Spinach Soufflés
Yield: serves 6
Ingredients: 1 tablespoon canola oil; 1 shallot, finely chopped; 1 clove garlic, very finely chopped; 1 (10-ounce) package frozen chopped spinach, thawed and very well drained; Pinch of cayenne pepper; Coarse salt and freshly ground black pepper; 4 tablespoons (1/2 stick) unsalted butter; 1/4 cup all-purpose flour; 1 1/2 cups milk, warmed; Pinch of freshly grated nutmeg; Coarse salt and freshly ground black pepper; 1 cup half-and-half; 5 large egg yolks; 7 large egg whites; Coarse salt; 2 tablespoons Dijon mustard; 1/2 cup grated Gruyère cheese (about 2 ounces); Freshly ground black pepper

December 9, 2011

The first time I cooked a soufflé for my teacher, culinary authority and soufflé master Anne Willan, I opened the oven door to discover a lopsided, exploding disaster. Determined to learn, I cooked a soufflé once a week for months with the leftover bits of cheese from the cheeseboard. It was brutal, but I finally mastered the soufflé. That said, cast your fears aside: adapted from one of Anne’s recipes, this soufflé is the absolute perfect recipe for beginners because it demonstrates how easy soufflés are to make and to manipulate. Even if everything does go wrong, no one will know, as the soufflés are hidden under a glorious blanket of rich creamy sauce and melted cheese.

Recipe notes

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