Blue Cheese Souffles

Ingredients

• 1 pinch cream of tartar 
• 5 large eggs separated
• 4 servings fig compote and other garnishes (see below)
• 3 tablespoons flour all-purpose
• 4 servings kosher salt and pepper white freshly ground
• 1 cup mild cheese blue crumbled
• 1 pinch nutmeg freshly grated
• 0.3 cup sugar 
• 3 tablespoons butter unsalted softened plus more for the ramekins,
• 1 cup milk whole warmed

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• pot
• blender
• ramekin
• spatula

Directions

1. Prepare the ramekins: Preheat the oven to 350 degrees F.
2. Brush four 8-ounce ramekins with butter.
3. Pour the sugar into 1 ramekin and rotate it to coat the bottom and sides.
4. Pour the excess into another ramekin and repeat to coat all the ramekins; tap out any excess. Refrigerate until ready to fill.
5. Make the bechamel: Melt 3 tablespoons butter in a heavy-bottomed pot over medium-low heat. Just as the foam subsides, whisk in the flour to make a roux; cook, whisking constantly, to remove the starchy taste, 2 to 3 minutes (do not allow the roux to brown).
6. Add the warm milk and continue whisking until smooth and thick, about 5 minutes. (Trace a figure 8 in the bechamel with the whisk; if the sauce holds the shape, it's done.)
7. Remove the bechamel from the heat and whisk in the egg yolks one at a time. Season with salt, white pepper and the nutmeg, then whisk in the cheese until melted and smooth. (Return the pot to very low heat, if necessary.)
8. Transfer to a large bowl and refrigerate until cool.
9. Add the egg whites: Beat the egg whites and cream of tartar with a whisk or mixer until stiff peaks form. Fold one-third of the beaten egg whites into the cooled bechamel mixture by slowly and gently scooping from the bottom to the top of the bowl with a rubber spatula. Fold in the remaining egg whites the same way until no streaks of white remain.
10. Place the prepared ramekins on a baking sheet. Spoon the batter into the ramekins, filling each about three-fourths of the way. Use a towel to wipe the rims clean (this will help the souffles rise evenly).
11. Bake until golden and puffed at least 1 inch over the rims, about 25 minutes.
12. Serve immediately with fig compote and other garnishes (see below).
13. Combine 1 cup sugar, 1 1/2 cups water, 1 teaspoon lemon juice, 2 lemon slices and 2 chamomile tea bags in a saucepan. Bring to a boil over medium heat; cook, stirring, 5 minutes.
14. Remove the tea bags.
15. Add 12 halved dried figs, return to a boil and cook 10 more minutes.
16. Remove the lemon slices.
17. Serve warm.
18. Photographs by James Baigrie