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1
preheat oven to 375 Deg.
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2
grease 6 1 1/4 cup souffle dishes and dust with parmesan to coat.
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3
Heat remaining 2 tbsp butter in skillet over med.heat. Add green onions and saute 3 mins or til limp.
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4
Add spinach and cook 1 min or til limp.
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5
Season with salt and pepper and scrape into large bowl and save.
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6
Heat other 5 tbsp butter in pot over med heat. Slowly stir in flour, and cook,stirring for 2 mins.
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7
Slowly whisk in milk. Add tyme and mustard poder and bring to boil,whisking for one min or until smooth and thick.
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8
Remove from heat ,add cheddar and stir until melted and combined.
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9
Add souffle mixture to onion mixture and stir to combine.
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10
Cool slightly and stir in beaten egg yolks.Season with salt and pepper.
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11
Whisk egg whites until they hold soft peaks.Stir 1/4 egg whites through cheese base to lighten it.Then fold in remaining whites.
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12
divide souffle mixture between prepared dishes. Place souffle into dishes into roasting pan and fill pan with hot water halfway up side of souffle dishes. Place oven and bake for 18 to 20 mins or until well risen and golden on top.
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13
Remove roasting pan from oven and carefully lift souffles onto rack to cool for 10 mins.
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14
Loosen sides of souffle with sharp knife then turn out on gratin dish or parchment lined cookie sheet.cover loosely and refriderate for up to 1 day.
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15
METHOD TO RE-HEAT
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16
Preheat OVEN TO 400.
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17
pour about 2 tbsp of whipping cream on top and sides of each souffle. Sprinkle tops with half cup of grated parmesan and bake for 15 to 18 mins or until golden and serve immediately.
