Twice-Baked Spinach Soufflés

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Fine Cooking


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1 clove garlic, finely chopped

1 tsp. kosher salt; more for the sauce

1-1/4 oz. (1/2 cup) shredded Gruyère cheese

1-1/2 cups light cream

5 large egg yolks

1 medium onion, finely chopped

Pinch freshly grated nutmeg; more for the sauce

1 Tbs. unsalted butter

1/4 cup all-purpose flour

1 lb. fresh spinach

1-1/2 cups milk

1/4 tsp. freshly ground black pepper; more for the sauce

4 Tbs. unsalted butter

7 large egg whites

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