Blue Cheese Souffle

• 3 tablespoons cornstarch
• cold milk
• 1 1/4 cups heavy cream
• 2 1/8 tablespoons butter
• salt
• nutmeg
• ground black pepper
• 6 eggs separated
• 1 1/2 cups blue cheese finely crumbled or grated
• 1 3/8 ounces havarti cheese grated

1. Preheat the oven to 200 degrees Celsius.
2. Generously grease 4 (10-centimeter diameter) individual ramekins.
3. Dissolve the cornstarch in a splash of cold milk.
4. In a small pot, heat up the heavy cream and add the dissolved cornstarch. Whisk until the sauce starts to thicken. Turn off the heat and add the butter, a pinch of nutmeg, and salt and black pepper to taste.
5. Add the egg yolks, beating well after each one.
6. Add the blue cheese and Havarti cheese and mix well.
7. Separately, beat the egg whites with a pinch of salt until they form stiff peaks. Using a spatula, gently fold the egg whites into the first mixture in 2 batches.
8. Fill the ramekins and bake for 10 to 12 minutes. Serve immediately.

cornstarch, cold milk, heavy cream, butter, salt, nutmeg, ground black pepper, eggs, blue cheese

Taken from www.yummly.com/recipe/Blue-Cheese-Souffle-626803 (may not work)