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1
Prepare the ramekins: Preheat the oven to 350 degrees F. Brush four 8-ounce ramekins with butter.
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2
Pour the sugar into 1 ramekin and rotate it to coat the bottom and sides.
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3
Pour the excess into another ramekin and repeat to coat all the ramekins; tap out any excess.
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4
Refrigerate until ready to fill.
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5
Make the bechamel: Melt 3 tablespoons butter in a heavy-bottomed pot over medium-low heat.
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6
Just as the foam subsides, whisk in the flour to make a roux; cook, whisking constantly, to remove the starchy taste, 2 to 3 minutes (do not allow the roux to brown).
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7
Add the warm milk and continue whisking until smooth and thick, about 5 minutes.
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8
(Trace a figure 8 in the bechamel with the whisk; if the sauce holds the shape, it's done.)
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9
Flavor the bechamel: Remove the bechamel from the heat and whisk in the egg yolks one at a time.
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10
Season with salt, white pepper and the nutmeg, then whisk in the cheese until melted and smooth.
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11
(Return the pot to very low heat, if necessary.)
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12
Transfer to a large bowl and refrigerate until cool.
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13
Add the egg whites: Beat the egg whites and cream of tartar with a whisk or mixer until stiff peaks form.
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14
Fold one-third of the beaten egg whites into the cooled bechamel mixture by slowly and gently scooping from the bottom to the top of the bowl with a rubber spatula.
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15
Fold in the remaining egg whites the same way until no streaks of white remain.
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16
Bake the souffles: Place the prepared ramekins on a baking sheet.
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17
Spoon the batter into the ramekins, filling each about three-fourths of the way.
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18
Use a towel to wipe the rims clean (this will help the souffles rise evenly).
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19
Bake until golden and puffed at least 1 inch over the rims, about 25 minutes.
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20
Serve immediately with fig compote and other garnishes (see below).
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21
Finishing Touches
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22
Tyler dresses up his souffles with honeycomb, chamomile flowers, microgreens and this fig topping:
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23
Fig Compote: Combine 1 cup sugar, 1 1/2 cups water, 1 teaspoon lemon juice, 2 lemon slices and 2 chamomile tea bags in a saucepan.
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24
Bring to a boil over medium heat; cook, stirring, 5 minutes.
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25
Remove the tea bags.
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26
Add 12 halved dried figs, return to a boil and cook 10 more minutes.
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27
Remove the lemon slices.
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28
Serve warm.
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29
Photographs by James Baigrie
