Spinach and Cheese Soufflés

Use 2 tablespoons of Unsalted Butter (2 Tbsp) to generously coat the inside of 4 (8 oz-capacity) ramekins. Then, sprinkle the inside of the buttered ramekins with Breadcrumbs (3 Tbsp). Shake any excess (loose) breadcrumbs out. Set aside on a baking tray.

Crack the Free Range Egg (5) and separate 4 egg yolks, and 5 egg whites in two separate bowls. Discard or save the extra egg yolk. In a medium nonstick skillet, melt the remaining 2 tablespoons of Unsalted Butter (2 Tbsp) over low heat, as the butter sizzles, add the All-Purpose Flour (3 Tbsp) and stir with a wooden spoon. Cook for about 2 minutes.

Making the roux: Whisk in half the Whole Milk (240 mL), whisking vigorously and getting lumps out until smooth, then slowly add in the rest of the milk and whisk until blended. Turn off the heat.

Immediately, mix in the egg yolks, one at a time with the roux from the skillet. Add the Kosher Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), Stone Ground Mustard (1 tsp), and Ground Nutmeg (1/8 tsp). Then, add in the Shredded White Cheddar Cheese (55 g), Shredded Gouda Cheese (55 g), and Frozen Spinach (285 g). Mix with a spoon to incorporate.

In a large mixing bowl, add the egg whites, and Cream of Tartar (1/4 tsp). Whisk on low speed, then gradually whisk on medium-high speed until stiff glossy peaks form. Use a spoon or silicone spatula to mix in one-third of the egg whites into the cheese mixture, then lightly fold in the remaining egg whites.

Pour the mixture into the prepared ramekins and smooth the tops with a spatula. Place in the middle part of the oven. Bake at 375 degrees F (190 degrees C) for 25-30 minutes, or until the tops have puffed up and are browned. Serve hot and enjoy!