Name: Spinach-Parmesan Soufflés
Ingredients: ¼ cup (½ stick) unsalted butter; 6 tablespoons all purpose flour; 1¼ cups buttermilk; 1 9- to 10-ounce package frozen chopped spinach, thawed, squeezed dry; 1½ cups grated Parmesan cheese; 6 large egg yolks; 2 teaspoons coarse kosher salt; ¾ teaspoon freshly ground black pepper; 8 large egg whites

Ingredients

¼ cup (½ stick) unsalted butter
6 tablespoons all purpose flour
1¼ cups buttermilk
1 9- to 10-ounce package frozen chopped spinach, thawed, squeezed dry
1½ cups grated Parmesan cheese
6 large egg yolks
2 teaspoons coarse kosher salt
¾ teaspoon freshly ground black pepper
8 large egg whites

Steps

Preheat oven to 375°. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt ¼ cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.