Apricot, Gruyere and Walnut Souffles Recipe

Directions:

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.