Gruyère-spinach soufflè in ramekins

In the mood for a French classic? Restaurateur and culinary personality Donatella Arpaia offers a recipe for a spinach-and-Gruyère soufflè, served in individual ramekins to please your guests.


Serves 6


  • Equipment

    • Six 8-ounce ramekins, electric mixer
  • Ingredients

    • 3/4 cup (1 1/2 sticks) unsalted butter
    • Melted 1/4 pound Gruyère, grated, plus more for dusting the ramekins
    • 1/4 cup all-purpose flour
    • 1 1/2 cups milk
    • 4 large eggs, separated
    • 6 ounces fresh spinach, washed, steamed, squeezed dry, and finely chopped
    • 1/8 teaspoon freshly grated nutmeg
    • Kosher salt and freshly ground black pepper to taste


Baking Directions:


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