Classic Soufflé, with Spinach-Gruyère variation | Oregonian Recipes

Ingredients

• 2 tablespoons butter, at room temperature, plus 5 tablespoons butter
• 1/4 cup fine bread crumbs
• 3 tablespoons very finely minced shallot
• 5 tablespoons all-purpose flour
• 1-1/2 cups whole milk
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/16 teaspoon cayenne pepper
• 1/8 teaspoon freshly grated nutmeg
• 6 egg yolks
• 7 egg whites
• 1/8 teaspoon cream of tartar, if not using a copper bowl
• 1 bunch spinach
• 3 ounces Gruyère cheese, finely grated on a Microplane grater
• 1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater