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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375 degrees F. Lightly butter 6 (3/4 cup/6-ounce) ramekins with 4 teaspoons of the butter. (I used one large round casserole dish for half the recipe and made one large one just fine). | 2. Combine the breadcrumbs and Parmesan cheese and use to dust the bottoms and sides of each ramekin. | 3. Set inside a roasting pan large enough to hold the cups without touching. | 4. In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the shallots and cook until soft and fragrant, about 1 minute. | 5. Add the flour and cook, stirring constantly with a wooden spoon, until it thickens slightly and forms a light roux, 2 to 3 minutes. | 6. Add the milk, and bring to a boil. Simmer, whisking, until thick, 2 to 3 minutes. | 7. Remove from the heat. Add the egg yolks 1 at a time, whisking after each addition. Add the cheese, tarragon, salt, and pepper, and stir to incorporate. | 8. In a large bowl, beat the egg whites and cream of tartar until stiff peaks just form. Stir 1/4 of the egg whites into the egg yolk mixture. | 9. Gently fold the remaining egg whites into the yolks in 3 additions. | 10. Divide among the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins. | 11. Bake without opening the oven door until slightly puffed and golden brown, about 20 minutes. | 12. Remove from the oven and transfer to a wire rack. Let rest uncovered for 30 minutes. Run a thin, sharp knife around the edges of the ramekins to release the souffles. (Note: souffles can be covered at this point in plastic wrap and refrigerated overnight.). | 13. Increase the oven temperature to 425°F Bake the souffles until puffed and heated through, 5 to 7 minutes. Remove from the oven. | 14. If you are serving this on wilted spinach, it gets tricky. Have all the ingredients ready before returning the souffles to the oven. When the souffles have been in for 5 minutes, put the spinach in the pan. At that point, get everyone to the table and hurry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
fine breadcrumb	1	tablespoon		-	-	-	-
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
shallot	2	tablespoons	minced minced	14.4	3.36	0.5	0.02
purpose flour	3	tablespoons		-	-	-	-
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
egg yolk	3			164.22	1.8309	8.0886	13.5354
goat cheese	4	ounces		512.568	2.4608	34.6097	40.3591
tarragon	1	teaspoon	minced	1.77	0.3013	0.1366	0.0434
kosher salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
egg white	4			68.64	0.9636	14.388	0.2244
cream tartar	1	pinch		0.4838	0.1153	0.0	0.0
butter	5	teaspoons	unsalted	256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.