Apricot, Gruyere And Walnut Souffles

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1/3 cup toasted walnuts, finely chopped
• melted butter, for greaasing ramekins
• 4 large eggs, separated
• 1/4 teaspoon cream of tartar
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2/3 cup milk
• 1/4 teaspoon ground cinnamon
• 2 cups gruyere cheese, shredded
• 2/3 cup smucker's pure apricot jam
• 1 pinch salt

Recipe

• 1 preheat oven to 350°f generously brush the insides of eight 6oz. ramekins with melted butter and dust with toasted walnuts. place on baking sheet.
• 2 meanwhile, beat egg whites, and cream of tartar in bowl of electric mixer until stiff. set aside.
• 3 melt the butter in a medium saucepan. whisk in flour and cook, stirring unrtil smooth, abour 1 minute. add milk and cinnamon, whisking until smooth, and bring to a boil over medium heat, stirring until thickened, about 2 minutes.
• 4 remove from heat and add cheese, stirring until almost melted. some shreds will remain. mix in egg yolks, jam and salt. fold in beaten egg whites. spoon into prepared ramekins.
• 5 bake in preheated oven for 35-40 minutes or until a toothpick inserted in center comes out almost dry.
• 6 to serve, line individual serving plates with a napkin, and place hot ramekin on top. serve immediately.