STOUFFER'S SPINACH SOUFFLE RECIPES

Steps:

• Preheat oven to 350 degrees F and spray an 8x8-inch baking dish with vegetable oil spray.
• With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs for 2 to 3 minutes until foamy.
• Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt, and pepper and whisk until well combined.
• Add the mixture to the baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.

Steps:

• Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
• Thaw spinach.
• Drain and squeeze out excess moisture.
• Melt butter in a medium size frying pan.
• Sprinkle flour on butter and blend in with a slotted spoon.
• Cook until it bubbles and begins to brown just a little.
• Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
• Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
• Beat egg yolks well with a whisk.
• Add about 1/4 cup of the sauce into the eggs and stir.
• Add another 1/4 cup and stir again.
• Remove pan from heat and slowly stir in the rest of the eggs.
• Place well-drained spinach into a blender or food processor and pour sauce over it.
• Blend until smooth, about 5-10 seconds.
• Pour into a bowl.
• Beat egg whites until fairly stiff, but not dry.
• Fold them gently into spinach mixture until all white streaks are gone.
• Pour into souffle dish and sprinkle cheese on top.
• Bake 45 minutes to one hour until set.
• (Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.