Cheese Soufflés with Spinach
For the ramekins: Grease the ramekins with butter and sprinkle with breadcrumbs. Preheat the oven to 200°C (approximately 400°F).
For the souffle: Rinse the spinach and blanch in boiling salted water. Drain the spinach thoroughly and chop finely. Separate the eggs with the yolks in one bowl and the whites in another. Mix the egg yolks, butter, and piinch of nutmeg together until light and fluffy. Stir in the spinach followed by the grated cheese, cream and crème fraîche. Beat the egg whites to stiff peaks, and then carefully fold into the egg yolk mixture along with the flour and salt and nutmeg to taste.
Divide the mixture among ramekins and bake until golden brown, about 15-20 minutes. Serve immediately.