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1
Place the garlic in a saucepan and add cold water to cover.
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2
Bring to the boil and let simmer about 40 minutes or until tender.
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3
Drain.
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4
Peel the garlic and put the cloves in a bowl.
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5
Mash well.
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6
There should be about one-quarter cup.
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7
Preheat oven to 450 degrees.
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8
Butter four individual souffle dishes, each with a one-and-one-half-cup capacity.
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9
Chill.
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10
Melt the butter in a saucepan and add the flour, stirring with a wire whisk.
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11
When blended, add the milk, stirring rapidly with the whisk.
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12
When thickened and smooth, remove from the heat.
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13
Blend the cornstarch and water, and stir into the sauce.
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14
Return to the heat, stirring, and bring to a simmer.
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15
Sprinkle with black pepper and cayenne.
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16
Add the cheese and garlic.
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17
Beat the egg yolks and add them to the mixture.
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18
Beat vigorously and bring barely to the boil.
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19
Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking.
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20
Let cool briefly.
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21
Meanwhile, beat the egg whites until stiff.
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22
Add one-third of the whites to the cheese mixture and beat with a wire whisk.
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23
Add the remaining whites and fold them in, stirring from the bottom and sides.
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24
Spoon equal amounts of the mixture into the individual dishes.
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25
Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.
