Creamy Spinach and Cheese Soufflé with Orange Zest

1.Preheat your oven to 190°C (375°F). Generously butter two 6-ounce ramekins and lightly dust them with flour or fine breadcrumbs, tapping out any excess.

2.In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.

3.Gradually whisk in the warm milk until the mixture is smooth and thickened. Bring to a gentle simmer, stirring, and cook for 2-3 minutes until it coats the back of a spoon.

4.Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg (if using), chopped spinach, grated cheese, and orange zest until the cheese is melted and well combined.

5.In a separate small bowl, lightly whisk the egg yolks.

6.Temper the egg yolks by gradually whisking about half of the warm cheese mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan with the remaining cheese mixture, whisking until smooth.

7.In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar (if using) until stiff peaks form. Be careful not to overbeat.

8.Gently fold about one-third of the beaten egg whites into the cheese and spinach mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate them.

9.Divide the soufflé mixture evenly between the prepared ramekins.

10.Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are puffed up, golden brown, and set. They should jiggle slightly in the center.

11.Serve immediately.