Omelet Soufflé With Spinach And Goat Cheese

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1 stick (4 ounces) unsalted butter

1/2 cup all-purpose flour

1/4 cup semolina flour

2 1/4 cups milk

2 cups heavy cream

8 large eggs, separated

3/4 cup freshly grated Parmesan cheese (3 ounces)

Pinch of cayenne

Salt and freshly ground pepper

1/2 teaspoon cream of tartar

Three 5-ounce bags of baby spinach

2 garlic cloves, minced

3/4 cup fresh goat cheese (about 7 ounces)

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