Gloriously puffy and golden brown on the outside, soft and creamy on the inside, and loaded with flavor, these single-serving soufflés are very easy to make. Want one large soufflé instead of four smaller ones? Substitute the four ramekins for one (1-1/2-quart) soufflé dish to make one big soufflé. (For one larger soufflé, bake it on a rack in the bottom third of the oven until it rises and is golden brown, 35 to 40 minutes.)
Ingredienslista
- 2 Msk unsalted butter, softened to room temperature
- 2 Msk finriven parmesanost
- 2 koppar lightly packed spinach leaves (2 oz)
- 1/2 tsk havssalt
- 1/4 tsk nybakad peppar
- 1/4 kopp mandelmjöl
- 1/4 tsk xantangummi
- 1/8 tsk muskot
- 4 large eggs, yolks and white separated, at room temperature
- 1/2 kopp vispgrädde
- 2 tsk Dijon senap
- 1 kopp (4 oz) shredded aged cheddar cheese
Instruktioner
- Preheat the oven to 400°F (205°C). Use half of the butter to grease 4 (6 to 8 oz) ramekins. Sprinkle the Parmesan along the inner sides of the dishes. Set the ramekins aside on a small baking sheet.
- In a sauté pan over medium-low heat, add the remaining half of the butter and gently cook the spinach until just soft, 3 to 4 minutes. When cool enough to handle, squeeze out the excess liquid, chop the spinach, season with a generous pinch of salt and pepper, and set aside.
- In a medium bowl, whisk together the almond flour, xanthan gum, nutmeg, salt, and pepper.
- In a separate small bowl, whisk the egg yolks with the heavy cream and Dijon mustard until well combined. Add the wet mixture to the almond flour mixture and stir to combine. Stir in the cheddar cheese and chopped spinach until fully incorporated.
- In a large, clean bowl, beat the egg whites with a pinch of salt until stiff peaks form and the whites are smooth and glossy. Carefully fold the egg whites into almond flour-cheese mixture until just combined.
- Divide the batter among the prepared ramekins and carefully place them baking sheet on a rack in the center of the preheated oven. Bake until the soufflés have risen an inch or two above the rim and are golden brown, 22 to 25 minutes. Serve immediately.
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krediter
ReceptetEric Lundy
FotografiErin Ng
Can you make one large souffles with this recipe instead of 4 ramekins?
Yes! We have added details on how to do that at the top of this recipe.
Det här var utsökt
Easy, delicious, and did I say delicious 🙂
Super easy & delicious!!!
Så gott!
Have you ever tried it with more spinach?