Spinach and cheddar souffle by ina garten

Ingredients

• 3 tablespoons unsalted butter, plus extra for greasing the dish
• 1/4 cup finley grated Parmesan cheese, plus extra for sprinkling
• 3 tablespoons all-purpose flour
• 1 cup scalded milk
• 1/4 teaspoon nutmeg
• Pinch of cayenne pepper
• Kosher salt and freshly ground pepper
• 4 extra-large egg yolks, at room temperature
• 1/2 cup grated aged Cheddar cheese, lightly packed
• 1 package frozen chopped spinach, defrsoted and squeezed dry
• 5 extra-large egg whites, at room temperature
• 1/8 teaspoon cream of tartar

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Preparation

• Preheat oven to 400 degrees. Butter the inside of one 6 to 8 cup souffle dish and sprinkle evenly with Parmesan.
• Melt butter in a small saucepan over low heat.
  With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.
  
  Off the heat, whisk in the hot milk, nutmeg and cayenne, 1/2 teaspoon of salt, and 3/4 teaspoon of black pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, but while still hot, mix in the egg yolks. Stir in cheddar, the Parmesan, and the spinach, and trasnfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with whisk attachement.
  
  Beat on low speed for one minute, on medium speed for 1 minute, then finally on high speed until firm, glossy peaks are formed.
• Whisk one-quarter of the egg whites into the cheese sauce to lighten, and then fold in the rest. Pour into the prepared souffle dish, then smooth the top.
  
  Draw a large circle on the top with the spatula and place in the middle of the oven. Turn temperature down to 375 degrees. Bake for 30 minutes to 35 minutes, until puffed and brown. Serve immediately.