Leaf spinach completely defrost and squeeze well.
Mash the spinach with eggs, crème fraîche and spices.
Finely grate the Parmesan cheese.
Melt the butter in a saucepan, sweat the flour in it until golden, gradually add the milk and let it boil briefly.
Mix the spinach puree with the béchamel sauce and season with salt, pepper and nutmeg if necessary.
Pour the mixture into greased cups or ramekins. Cover the ramekins with a sheet of aluminum foil, place them in the steamer and cook until done.
After cooking, let the ramekins rest for about 5 minutes, remove the foil and turn them out.
Steaming liquid: 500 ml water Cooking time: 25-30 min.
Tip: Always use aromatic spices to refine your dishes!
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