4 small ramequins (individual soufflé dishes) made of oven-proof porcelain or glass
Preheat the oven to 170°C/325°F/Mark 3. Cook the spinach if you have not already done so.
Break the eggs into a bowl and add the cream and milk. Season with salt and pepper and grate in alittle nutmeg. Mix thoroughly.
Put 20g (¾oz) butter in a 20cm (8inch) frying-pan and when it begins to colour throw in the spinach. Stir with a fork for about 5 minutes over the heat. Then add the spinach to the egg mixture in the bowl, and mix well.
Butter the four ramequins, using either a pastry-brush or your finger, making sure they are evenly coated. Ladle the spinach mixture into the ramequins. Cover the bottom of a baking-tin with a sheet of paper in which you have made two slits in the shape of a cross, place the ramequins on it, and pour in enough hot water to come three-quarters of the way up the sides. Transfer carefully to the heated oven and cook for 25–30 minutes. To serve, turn the spinach moulds out onto a hot serving plate.