This will make everyone think you are a real gourmet cook!  You can set this all up way before dinner time and just pop them in the oven.

Ingredients:

• ¾ c flour
• 2 c milk
• 6 egg yolks (save the whites)
• 1 c Gruyère or Swiss cheese, grated
• ½ c cooked chopped spinach, well drained (about 4 c fresh leaves)
• 1 ½ tsp dried rosemary, crumbled
• dash of hot pepper sauce
• salt and freshly ground pepper
• freshly grated nutmeg
• 8 egg whites, room temperature
• ¼ c Parmesan cheese, freshly grated
• 2 ½ c whipping cream

Directions:

1. Preheat oven to 375°.
2. Butter 10 – 12 half cup custard cups or ramekins.
3. Place flour in heavy medium sauce pan.
4. Add ½ c milk and whisk until smooth
5. Slowly add remaining milk and whisk until smooth.
6. Whisk over medium heat until thick and smooth, 3 – 4 minutes.
7. Remove from heat and cool slightly, whisking constantly.
8. Add yolks 1 at a time, beating well after each addition.
9. Stir in Gruyère, spinach and rosemary.
10. Season with hot pepper sauce, salt, pepper and nutmeg.
11. Beat egg whites until stiff but not dry.
12. Fold into spinach mixture.
13. Spoon spinach mixture into prepared molds.
14. Place molds in baking pan.
15. Add enough boiling water to pan to come halfway up sides of molds.
16. Bake until tester inserted in center comes out almost clean, about 20 minutes.
17. Remove from oven.
18. Can be prepared 1 day ahead. Cover, refrigerate.
19. Preheat oven to 350°.
20. Butter pan large enough to hold ramekins.
21. Sprinkle bottom of pan with Parmesan.
22. Invert soufflés in baking pan, remove molds.
23. Pour cream around soufflés.
24. Bake until soufflés are heated through and puff – 15 – 20 minutes.
25. Serve with cream sauce from pan.

Serves: 10 – 12

Source: Leslie in Texas, Food.com