Apricot, Gruyere and Walnut Souffles

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

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

walnuts, butter, eggs, cream of tartar, butter, flour, milk, ground cinnamon, gruyere cheese, apricot, salt

Taken from www.food.com/recipe/apricot-gruyere-and-walnut-souffles-440554 (may not work)