Spinach Souffle with Shallots and Smoked Cheddar

2 1/2 cups whole milk

6 Tablespoons unsalted butter, divided

1/4 cup all purpose flour

4 large eggs, whites and yolks separated

1 cup chopped shallots

1 (6 ounce) bag fresh spinach

2 cups shredded smoked cheddar

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

Adjust oven rack to position 2. Preheat oven to 350° on Convection Bake. Butter then flour a large, 2 1/2 quart ceramic soufflé baking dish. In a medium saucepan, scald milk. Remove from heat. In another medium saucepan, melt 5 Tablespoons butter. Add flour and stir for about 3 minutes. Gradually whisk in scalded milk. Increase heat to medium and continue to whisk until mixture is smooth. Remove sauce from heat. Whisk in yolks, one at a time. Cool slightly.

Melt 1 Tablespoon of butter in a large sauté pan over medium heat. Add shallots and sauté until tender. Transfer to a large bowl. Mix in flour base, fresh chopped spinach, and grated smoked cheddar. Season with salt, pepper, and nutmeg.

In a large electric mixer, beat egg whites until stiff peaks form. Fold whites into spinach mixture. Pour into prepared baking dish and set timer for 40-45 minutes or until puffed and set. Do not open the oven to check the soufflé until 3/4 of the baking time has lapsed. Opening the oven door sooner may cause the soufflé to fall.

Serves 8.

Variations: Soufflés can be either sweet or savory. Any fresh fruit, chocolate, or spice can be added for a sweet soufflé; any sautéed and cooled vegetable, cheeses, or fresh herbs can be added for a savory soufflé.

After Baking: Serve immediately- a soufflé has the tendency to fall or deflate. Slice into wedges or spoon onto a plate. The soufflé should be puffed and browned lightly on top, while moist inside.

RECIPES

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Dacor Range Cooking manual Spinach Souffle with Shallots and Smoked Cheddar
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Range Cooking specifications

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