I had never thought of using evaporated milk to make a soufflé so when I saw Gresham’s recipe for spinach soufflé in The Great Marula Menu I knew I had to try it. The result was perfectly puffed up, soft in texture, and well balanced in taste.
Head straight on to the Recipe For ♥ Spinach Soufflé ♥
The first time I made a soufflé
Before I started blogging I had a love for baking and for challenges. I had seen a large soufflé dish at a local store, and bought it on a whim. I then proceeded to make a spinach soufflé without a recipe. You might all think I am mad, but it worked. I used a simple béchamel recipe, added the cooked spinach. Fortified it with egg yolks, and added my stiffly whipped egg whites. The soufflé rose amazingly and I decided I would make another one for guests, this time using freshly caught rock lobster. Since then, I have blogged a few soufflé recipes, and each and every one has been a success in my books. I now use all the hints, tricks and tips that Raymond Blanc ‘taught’ me to ensure the perfect rise.
So, what exactly is a soufflé
It is a baked egg dish that was first made in France in the early 18th century. It is commonly served sweetened as a dessert. But there are many savoury varieties. The word itself means to inflate or puff. And you want your recipe to do just that. To make the perfect soufflé you need a base of either a crème pâtissière, cream sauce, béchamel or purée. These can be flavoured depending on what you are making. Think of fresh herbs, strong cheese, vegetables or proteins that have been cooked. And for desserts you can use jam, cooked fruits, citrus zest or chocolate. Once the base is prepared egg whites that have been beaten to a soft peak are gently folded in. The mixture is then placed into a prepared ramekin that has vertical sides.
Making the perfect soufflé
In my opinion, it is imperative that melted butter is brushed up the sides, and usually I add a coating to help the soufflés climb. For savoury dishes I prefer bread crumbs or hard cheese. And for desserts you need to let the flavour dictate this. So, if I am making a chocolate soufflé I will use cocoa powder. However, sugar is the most common coating to use. The next thing to think about is your oven. I place a baking tray into my oven when warming it so that the ramekins get some direct heat as soon as they go into the oven. Patience is the next key. You need to watch the rise, and wait another minute at least when you think it is at its peak. The rise is what makes this dish so memorable.
Take a look at this inspiring recipe for ♥ Spinach Soufflé ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Spinach Soufflé
Equipment
- 2 8cm ramekins
Ingredients
for the soufflé:
- 100 g baby spinach
- 5 g butter, plus extra for the ramekins
- 5 g flour, plus extra for the ramekins
- 125 mls evaporated milk
- 30 mls Amarula *
- 2 eggs, separated
- 20 g cheddar cheese, grated
- 1.25 mls ground nutmeg
- freshly ground black pepper to season
for the topping:
- 10 g cheddar cheese, grated
- 1 g Parmesan cheese, finely grated
Method
for the soufflé:
- Place a baking tray into your oven and preheat to 200° Celsius
- Prepare your ramekins by brushing just melted butter up the sides and over the bottom, and lightly dusting with flour
- Rinse the spinach, shake dry and then place into a large, non stick frying pan over a medium to high heat
- Once wilted, place into a colander and run cold water over the spinach to stop it from cooking further
- Allow to drain, squeeze out the excess water, pat dry and then finely chop and set aside
- Place the butter into a saucepan and melt over a medium temperature
- Add the flour, and whisk in well to combine
- Allow to cook for 1 minute before adding the evaporated milk and Amarula
- Whisk continuously and cook until the sauce has thickened
- Remove from the heat, add the spinach, egg yolks, cheese, nutmeg and a generous grind of pepper
- Stir to combine and set aside
- Place the egg whites into a bowl and whisk until stiff peaks form
- Gently fold in to the spinach mixture using a stainless steel spoon
- Once all the egg whites have been incorporated, divide the mixture between the ramekins
- Flatten using a palette knife then rim the edges using your thumb
for the topping:
- Sprinkle over the cheddar cheese and Parmesan
- Place into the oven, onto your baking tray and bake for 20 minutes **
- Remove from the oven and serve immediately
Notes
** If your ramekins have thin walls then your baking time might be less, so check after 15 minutes.
See the links below for blog posts I published on February 13:
- 2024: Tonnato
- 2022: Snow Country
- 2019: Augusta De Mist
- 2017: Dairy Free Smoothie
- 2015: A Better Tomorrow Book Run
- 2013: Eat Out DSTV Food Network Festival 2013
- 2012: An Evening With Rawlicious
Your souffle looks absolutely delicious Tandy. You have inspired me to give this one a try. You obviously know all the tips and tricks required to make the perfect souffle. Thanks, Pauline(Happy Retirees Kitchen)
Thank you so much! These were amazing 🙂
Your souffles look just fabulous! I love them, especially the savoury ones and love making them . . . and your ingredients are somewhat different and I wish I was in the kitchen with them to try 🙂 !!! Plan to teach others as soon as morning arrives!
Am smiling as have just had a taste treat myself – a friend here arrived smiling with sourdough bread, just-ripe avocado and heaps of marinated fresh seaweed . . . do you know what a satiated happy piggy looks like 🙂 ???
I am coming over to indulge in your breakfast! I wish I knew more about harvesting seaweed, as there is so much on our beaches 🙂
They puffed up beautifully. Interesting add of Amarula…did it go well with spinach?
It added a nice punch of flavour, much like nutmeg does 🙂
And this is why I keep cooking, continue to follow blogs and buy cookbooks! I have never made a soufflé in my whole life!!!! Love this recipe.
Mimi, I am shocked to read that! I hope you try one 🙂
I’ve never tried to make a soufflé. I really think I must. Thanks for this recipe.
I am sure you will enjoy the process!
I used to make a broccoli souffle in a similar manner. And where possible i use evap. milk instead of cream. My very first souffle i cooked too long and too hot and it was literally completely gone when i dug into it. There was only air under the crust! Hee hee…
That must have been such a let down!
Wow! Looks like your soufflé came out perfectly. I tried making one once but mine flopped.
This recipe works really well 🙂
I’ve only attempted souffle few times in my life (it’s quite tricky!), but this one looks so perfect – fluffy and airy!
Thank you Ben, the recipe worked really well 🙂
Wow, I haven’t made a souffle in years. Or eaten one for that matter. This one looks lovely. And interesting about the condensed milk… I may need to give this a try to get reacquainted with an old friend.
Hope you enjoy making it, and eating it 🙂