Soufflé: Quick and Easys - Soufflé aux Épinards

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*Pronounced: sue flay / oh /zay pee nar(d)

cup whole milk
3 egg yolks
1 Tablespoon water
3 Tablespoons flour
freshly ground pepper, salt and freshly ground nutmeg
5 oz. pkg. frozen spinach, cooked according to package directions, drained and refreshed under cold water
4 egg whites
1/8 teaspoon cream of tartar
butter and flour for 4 cup soufflé mold

Preheat oven to 475°F.
Butter and flour mold.
Bring the milk to a boil over medium heat.
Whisk the egg yolks together with the water.
Add the flour to the egg/water mixture and whisk until completely smooth.
Just before the milk boils, pour 1/4 cup of it into the egg and mix.
When the remaining milk boils, add it to the egg/milk mixture and stir very well. Pour it all back into the saucepan.
Over med-high heat, whisk until mixture thickens and boils, making sure you reach all areas of the pan as you whisk.
Continue to whisk vigorously for 1 minute, it will become shiny and easier to stir.
Reduce the heat to medium and season it with pepper, salt and nutmeg.
Squeeze the spinach as dry as possible and chop finely. Add to the base.
Remove from heat and cover.
In a large bowl beat the egg whites with the cream of tartar until stiff peaks form, about 3 minutes.
Pour the warm soufflé base into a bowl and stir in about 1/3 of the egg whites to lighten it.
With a rubber spatula, fold in the remaining egg whites.
Pour into the prepared mold, level with a spatula.
Bake on the lowest rack in the oven for 5 minutes.
Lower the temperature to 425°F and bake for another 5-7 minutes.
Serve immediately.