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1
Preheat the oven to 350F.
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2
Prepare four 8-ounce ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.
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3
Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot.
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4
Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps.
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5
Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown.
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6
Add the warm milk to the mixture and continue to whisk until smooth and thick.
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7
Remove from the heat.
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8
Beat in the egg yolks one at a time.
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9
Season with salt, pepper, and nutmeg.
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10
Stir in the cheese until incorporated evenly.
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11
Chill the mixture while whipping the egg whites.
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12
In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form.
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13
Fold one third of the beaten whites into the bechamel mixture to lighten it.
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14
Then gently fold in the rest.
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15
Pour the batter into the prepared ramekins and place on a cookie sheet.
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16
Bake on the middle rack for about 25 minutes.
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17
The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.
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18
While the souffles are baking, make the compote.
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19
Combine the sugar, water, lemon juice, and in a pot.
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20
Place over medium heat and bring to a boil; cook and stir for 5 minutes.
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21
Remove and add the dried figs; bring back to a boil and cook for 10 minutes.
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22
Crack open the top of and pour the compote inside, and serve immediately.
