Apricot, Gruyere and Walnut Soufflés

Ingredients

• 1/3 cup (75 mL) finely chopped, toasted walnuts
• melted butter for greasing ramekins
• 4 large eggs, separated
• 1/4 tsp (1 mL) cream of tartar
• 3 tbsp (45 mL) butter
• 1/4 cup (50 mL) Robin Hood® All Purpose Flour
• 2/3 cup (150 mL) milk
• 1/4 tsp (1 mL) ground cinnamon
• 2 cups (500 mL) shredded Gruyère cheese
• 2/3 cup (175 mL) Smucker's® Pure Apricot Jam
• pinch of salt

Preparation

1. Preheat oven to 350? F (175? C). Generously brush the insides of 8 - 6 oz ramekins with melted butter and dust with toasted walnuts. Place on baking sheet. Meanwhile, beat egg whites and cream of tartar in bowl of electric mixer until stiff. Set aside.
2. Melt the butter in a medium saucepan. Whisk in flour and cook, stirring until smooth, about 1 minute. Add milk and cinnamon, whisking until smooth and bring to a boil over medium high heat, stirring until thickened, about 2 minutes. Remove from heat and add cheese, stirring until almost melted. Some shreds will remain. Mix in egg yolks, jam and salt. Fold into beaten egg whites. Spoon into prepared ramekins.
3. Bake in preheated oven about 35 - 40 minutes or until a toothpick inserted in centre comes out almost dry. To serve, line individual serving plates with a napkin and place hot ramekin directly on top. Serve immediately.