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1
Preheat the oven to 375 degrees F. Lightly butter 6 (3/4 cup/6-ounce) ramekins with 4 teaspoons of the butter.
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2
Combine the breadcrumbs and Parmesan cheese and use to dust the bottoms and sides of each ramekin.
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3
Set inside a roasting pan large enough to hold the cups without touching.
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4
Lightly grease a baking sheet with 1 teaspoon of the butter and set aside.
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5
In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat.
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6
Add the shallots and cook until soft and fragrant, about 1 minute.
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7
Add the flour and cook, stirring constantly with a wooden spoon, until it thickens slightly and forms a light roux, 2 to 3 minutes.
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8
Add the milk, and bring to a boil.
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9
Simmer, whisking, until thick, 2 to 3 minutes.
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10
Remove from the heat.
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11
Add the egg yolks 1 at a time, whisking after each addition.
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12
Add the cheese, tarragon, salt, and pepper, and stir to incorporate.
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13
In a large bowl, beat the egg whites and cream of tartar until stiff peaks just form.
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14
Stir 1/4 of the egg whites into the egg yolk mixture.
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15
Gently fold the remaining egg whites into the yolks in 3 additions.
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16
Divide among the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins.
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17
Bake without opening the oven door until slightly puffed and golden brown, about 20 minutes.
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18
Remove from the oven and transfer to a wire rack.
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19
Let rest uncovered for 30 minutes.
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20
Run a thin, sharp knife around the edges of the ramekins to release the souffles.
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21
(Note: souffles can be covered at this point in plastic wrap and refrigerated overnight.)
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22
Increase the oven temperature to 425 degrees F. Bake the souffles until puffed and heated through, 5 to 7 minutes.
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23
Remove from the oven.
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24
Add the dried cherries and pine nuts to the spinach and stir to combine.
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25
Divide the wilted spinach mixture among 6 salad plates.
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26
Arrange 1 souffle on each plate and serve.
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27
Heat butter in a wide 6-quart heavy pot over moderate heat until foam subsides, add garlic and balsamic vinegar and cook for 30 seconds.
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28
Then cook spinach, stirring, until just wilted but still and bright green, 2 to 3 minutes.
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29
Remove from the heat and season with salt and pepper.
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30
Cover to keep warm until ready to serve.
