Roasted Garlic-and-Rosemary Soufflé

Ingredients

• 0.5 teaspoon cream of tartar 
• 0.5 teaspoon rosemary dried crushed
• 1 tablespoon breadcrumbs dry
• 4 large egg whites 
• 2 large egg yolks lightly beaten
• 1 cup milk fat-free
• 0.3 cup flour all-purpose
• 1  garlic head whole
• 1.5 ounces parmesan cheese fresh grated
• 0.3 teaspoon salt 

Equipment

• sauce pan
• oven
• knife
• whisk
• blender
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 35
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil.
3. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves, and squeeze to extract the garlic pulp. Discard the skins.
4. Coat a 1-quart souffl dish with cooking spray; sprinkle bottom of dish with breadcrumbs.
5. Lightly spoon the flour into a dry measuring cup, and level with a knife. Spoon the flour and salt into a large saucepan, and gradually add milk, stirring with a whisk. Cook milk mixture over medium heat until thick (about 6 minutes), stirring constantly.
6. Remove from heat. Stir in the garlic pulp, cheese, rosemary, and egg yolks.
7. Beat egg whites and cream of tartar at high speed of a mixer until soft peaks form. Gently fold one-fourth of the egg white mixture into garlic mixture; gently fold in the remaining egg white mixture. Spoon into prepared souffl dish.
8. Bake at 350 for 50 minutes or until puffy and set.