Directions:
- 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).
- Combine the breadcrumbs and Parmesan cheese and use to dust the bottoms and sides of each ramekin.
- Set inside a roasting pan large enough to hold the cups without touching.
- 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.
- Add the flour and cook, stirring constantly with a wooden spoon, until it thickens slightly and forms a light roux, 2 to 3 minutes.
- Add the milk, and bring to a boil. Simmer, whisking, until thick, 2 to 3 minutes.
- 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.
- 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.
- Gently fold the remaining egg whites into the yolks in 3 additions.
- Divide among the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins.
- Bake without opening the oven door until slightly puffed and golden brown, about 20 minutes.
- 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.).
- Increase the oven temperature to 425°F Bake the souffles until puffed and heated through, 5 to 7 minutes. Remove from the oven.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.58 Kcal (1053 kJ) | ||
| Calories from fat | 164.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.26g | 28% | |
|---|---|---|---|
| Cholesterol | 127.38mg | 42% | |
| Sodium | 266.44mg | 11% | |
| Potassium | 201.02mg | 4% | |
| Total Carbs | 8.03g | 3% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 13.98g | 28% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 5% | |
| Calcium | 273.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 172.11 Kcal (721 kJ) | ||
| Calories from fat | 112.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.49g | 28% | |
|---|---|---|---|
| Cholesterol | 87.14mg | 42% | |
| Sodium | 182.27mg | 11% | |
| Potassium | 137.52mg | 4% | |
| Total Carbs | 5.5g | 3% | |
| Sugars | 2.73g | 16% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 9.56g | 28% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 5% | |
| Calcium | 187.3mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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