|Spinach leaves||1 1⁄4 Pound, blanched|
|Shallot/1/2 small bermuda onion||1|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
1 Preheat the oven to 350°F.
2 Lightly grease four 1 cup capacity or six 1/2 cup capacity molds with butter.
3 Wash and drain the spinach, squeeze out all excess moisture.
4 Peel the shallot or onion.
5 Chop very finely.
6 In a pan, heat the butter.
7 Add in the onion and sweat gently until soft.
8 Add in the spinach and cook, stirring, for 2 minutes.
9 In a food processor jar, put the spinach mixture.
10 Process to a fine puree.
11 In a kettle, heat plenty of water.
12 In a bowl, beat 2 whole eggs and 2 yolks along with a pinch of salt and a generous pinch of white pepper.
13 Beat in the cream, milk, freshly grated cheese, and spinach.
14 Pour into the prepared molds.
15 Place the molds in a roasting pan.
16 Pour enough boiling water from the kettle into the pan to come about two thirds of the way up their sides.
17 Cook in the oven for 30 minutes.
18 Remove from the oven and take the molds out of the water.
19 Allow to stand for a minute.
20 Turn out onto individual heated plates.
21 Serve at once.