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1
Stem the spinach, rinse in cold water and lift straight into a large pan.
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2
Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
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3
Drain in a colander, pressing well.
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4
When spinach has cooled, squeeze firmly to extract excess water and chop finely.
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5
Heat oven to 350*F.
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6
Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese.
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7
Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
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8
Slowly add the milk, beating to make a smooth sauce.
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9
Bring to a simmer and cook for 2 to 3 minutes.
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10
Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
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11
Separate the egs, reserving the whites and beating the yolks into the sauce.
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12
Stir in the spinach, mix well then transfer to a large mixing bowl.
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13
Beat the egg whites to stiff peaks and fold into the spinach mixture.
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14
Spoon into the ramekins, filling them level.
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15
Set the dishes in a large roasting tin.
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16
Add boiling water from the kettle to a depth of about 1 inch.
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17
Bake for 20 minutes or until the souffles are well risen.
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18
Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
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19
The souffles can be set aside overnight.
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20
If the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
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21
Heat the oven to 400*F.
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22
Pour the cream over the souffles, coating each one.
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23
Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.
