Leek or Spinach Soufflé Pudding

By Tamar Adler

Basic Information

• Total Time: 1 hour 30 minutes (includes preparation and baking)

• Rating: 4/5 (based on 108 reviews)

• Comments: 37 comments (read more)

Recipe Introduction

When a soufflé is slowly baked in a water bath, it often adopts the term “pudding” due to its gentle, moist texture—a practice I embrace, as the word evokes comfort and depth. This particular soufflé, however, diverges from traditional versions: it’s remarkably airy, its name’s etymological root—Webster’s definition of “a murmuring or blowing sound”—aligns more closely with its light, billowing structure than the “pudding” label suggests. Distinguished by a reduced flour content, it requires less structural scaffolding, allowing for a more delicate form. Both leeks and spinach complement it equally well; the dish can be prepared hours in advance and will re-expand upon reheating, preserving its ethereal texture.

Ingredients (Serves 2)

For the base:

• 1 tablespoon unsalted butter (plus extra for greasing ramekins)

• 1 tablespoon all-purpose flour (reduced for lightness)

• 1 cup whole milk (or dairy alternative)

• 2 large egg yolks (room temperature)

• ¼ teaspoon fine sea salt

• Black pepper to taste

For vegetables (choose one):

• Leeks: 1 cup trimmed, sliced leeks (white and light green parts, washed thoroughly)

• Spinach: 1 cup fresh spinach, blanched, squeezed dry, and chopped

For the meringue:

• 2 large egg whites (room temperature)

• ¼ teaspoon cream of tartar (optional, for meringue stability)

• 1 teaspoon granulated sugar (optional, for sweetness)

Preparation Instructions

Step 1: Prep the Ramekins

Grease two 6-ounce ramekins with butter, then dust lightly with flour. Tap out excess to ensure even coating; this prevents sticking during baking.

Step 2: Cook the Vegetables

• For leeks: Melt ½ tablespoon butter in a small skillet over medium heat. Sauté sliced leeks for 5–7 minutes until tender and translucent. Season with salt and pepper; set aside to cool.

• For spinach: Heat a pan over medium heat, add blanched spinach, and sauté briefly. Squeeze out excess moisture, then chop into fine pieces. Season with salt and pepper; set aside.

Step 3: Prepare the Custard Base

In a medium saucepan, melt the remaining ½ tablespoon butter over low heat. Add flour and whisk continuously for 1–2 minutes to form a smooth roux (avoid browning). Gradually whisk in milk, stirring until no lumps remain. Simmer for 3–4 minutes until thickened enough to coat the back of a spoon.

In a bowl, whisk egg yolks with salt and pepper. Slowly temper the hot milk-flour mixture into the yolks (1 ladle at a time, whisking constantly to prevent scrambling). Return the mixture to the saucepan and cook over low heat for 1–2 minutes, stirring until it thickens slightly (a thin custard consistency). Remove from heat and cool for 5 minutes.

Step 4: Combine with Vegetables

Fold the cooled, seasoned vegetables into the custard base until evenly distributed. Set aside to meld flavors.

Step 5: Whip the Meringue

In a clean, dry bowl, beat egg whites with cream of tartar (if using) and sugar (if using) on low speed until soft peaks form. Increase speed to medium-high and beat until stiff, glossy peaks stand upright (3–4 minutes total). This meringue provides the airy structure critical for the soufflé’s lightness.

Step 6: Assemble and Bake

Gently fold the meringue into the custard-vegetable mixture in two steps: first, ¼ of the meringue to lighten the batter, then the remaining ¾ to ensure thorough incorporation without deflating. Transfer the batter to the prepared ramekins, filling them to the top (allow for expansion).

Preheat oven to 375°F (190°C). Fill a roasting pan with hot water (1–2 inches deep). Place ramekins in the pan, ensuring water does not reach the rim. Bake for 40–45 minutes until puffed, golden, and a toothpick inserted into the center comes out clean (or with a few moist crumbs). Avoid opening the oven during the first 30 minutes to prevent collapse.

Step 7: Serve

Let the soufflé rest for 2–3 minutes before serving. For elegance, garnish with fresh chives (for leeks) or parsley (for spinach), or a light drizzle of herb oil.

Pro Tips

• Advance Preparation: Assemble up to 2 hours ahead, refrigerate, and bring to room temperature 30 minutes before baking.

• Reheating: Reheat at 350°F (175°C) for 10–12 minutes if prepped early; the meringue will re-expand slightly, restoring its airy texture.

• Texture Control: The reduced flour content means the soufflé relies on meringue structure—avoid overmixing the batter to preserve airiness.

Enjoy this delicate, vegetable-forward soufflé, where tradition meets innovation in every airy bite!