Spinach and Cheddar Souffle| Saputo Food Service USA

Ingredients

• 3 Tbsp unsalted butter, plus extra for greasing the dish
• 1/4 C finely grated Stella Parmesan cheese , plus extra for sprinkling
• 3 Tbsp all-purpose flour
• 1 C scalded Saputo milk
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
• 4 extra-large egg yolks, at room-temperature
• 1/2 C grated aged Cheddar cheese, lightly packed
• 1 package frozen chopped spinach, defrosted and squeezed dry
• 5 extra-large egg whites, at room temperature
• 1/8 tsp cream of tartar
• Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.