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1
Preheat the oven to 350*F. Melt the butter in a saucepan over low heat.
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2
Add the flour.
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3
Stir constantly until completely incorporated.
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4
Slowly stir in half and half.
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5
Cook, stirring with a wire whisk for about 2 minutes, until thickened and smooth.
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6
Add the Parmesan and Blue Cheese and stir until melted.
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7
Remove from heat and beat in the egg yolks one at a time.
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8
Transfer to a large bowl and season.
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9
(the mixture should be slightly overseasoned).
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10
Beat the egg whites and cream of tartar to soft peaks.
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11
Carefully fold egg whites into the cheese mixture.
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12
Divide amongst 8 buttered 4 X 2 1/2 inch ramekins, filling them to about 1/4 inch from the top.
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13
Place the filled ramekins in a shallow roasting pan.
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14
Pour in enough hot water to come 3/4 inch up the sides of the ramekins.
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15
Bake for 40 to 45 minutes, until the tops are set and brown.
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16
Remove from the water bath and let cool to room temperature.
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17
(at this point the puddings can be kept at room temperature for several hours or covered in plastic wrap and refrigerated for up to 2 days.
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18
To serve, preheat the oven to 400*F. Run a knife around the edges of the puddings.
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19
Gently unmold each one onto the palm of your hand and then place right side up on a greased ovenproof dish.
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20
Drizzle 1 TBS cream over the top of each souffle.
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21
Bake for 15 to 20 minutes, or until the cream is slightly browned and bubbly.
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22
Garnish with parmesan shavings and chopped chives to serve.
