Goat Cheese and Spinach Souffles

These gorgeous little goats cheese Souffles by Annabel Langbein are easy to make and can be reheated , amazing for a lunch they are light and tasty and I could actually eat one every day , If you rant a fan of goats cheese you can just used a feta .

Ingredients

500g butter
1/2 cup flour
2 cups milk
pinch of ground nutmeg
salt and pepper
5 egg yolks
3/4 cup coarsely grated goats feta
1/4 cup finely grated parmesan
1/2 cup cooked spinach
5 egg whites
6-8 tbsp cream

Method

Preheat oven to 175 degrees, then generously butter each of the ramekins and put in the fridge to chill.
Melt the butter in a medium saucepan. Stir in the flour and continue stirring for about 2 minutes without browning. Whisk in the nutmeg, salt and pepper and bring to the boil, stirring constantly until it thickens.
Simmer, stirring, over a low heat, for 2 minutes. The mixture will be very thick. Taste for seasoning – should taste highly seasoned.
Remove the pot from the heat and beat in the egg yolks one at a time. Fold in the feta, parmesan and spinach.
Place the egg whites in a clean, dry bowl and beat until they form soft peaks. Add one quarter of the egg whites to the sauce and stir until mixed well. Fold remaining egg whites gently through.
Set the buttered ramekins in a deep roasting dish. Fill ramekins and run your thumb around the inside edges to help the souffles puff evenly. Pour boiling water into the roasting dish until it comes halfway up the sides of the souffle dishes. This will help the souffles cook evenly.
Bake until the souffles are puffed, browned and just set in the ramekins – about 15/20 minutes.
If not serving at once, take the souffles out of the water bath and leave to cool. They will shrink back into the ramekins. Cover and place in the fridge for up to 24 hours.
To reheat, either leave them in their dishes or unmould into an ovenproof dish. Heat oven to 220 degrees. Drizzle cream over souffles and bake until browned and slightly puffed – about 10/12 minutes. Serve immediately.