Individual Creamed Corn And Bacon Soufflés - cooking recipe

Ingredients

4 tbsp butter, plus extra for greasing
2 oz Parmesan cheese, finely grated
2 strips bacon, finely chopped
1 None small onion, finely chopped
1/3 cup flour
14 oz can creamed corn
4 None large eggs, separated
None None baby spinach leaves, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease 4 x 1-cup ramekins with butter. Dust with Parmesan.
Melt butter in medium frying pan on high. Saute bacon and onion 3-4 mins, until golden. Add flour and cook, stirring, 1 min. Transfer to a bowl. Cool slightly. In a small bowl, whisk corn and egg yolks together. Stir in bacon mixture. In a medium bowl, using an electric mixer, beat egg whites until soft peaks form. Lightly fold into corn and bacon mixture. Spoon into ramekins. Run a finger around the inside of each to create a rim. Place on a baking sheet and bake 15-20 mins, until puffed and golden. Serve hot with baby spinach leaves.