Ingredients

5 tbsp butter

1 head of fresh garlic, trimmed and chopped roughly, or 5 cloves dried garlic, papery skins removed, chopped

1/2 tsp vinegar

1 cup milk

3 tbsp all-purpose flour

leaves from a couple of sprigs of thyme

1 cup grated Cantal, Comté or Cheddar cheese

1/2 cup grated Parmesan

4 large eggs, separated

For Serving

• 1 1/4 cups heavy cream
• seasoning, nutmeg, extra Parmesan, a few bread crumbs

• You will need six 3/4-cup individual soufflé dishes

Description

Raynaudes Is Not Far From The Garlic Capital Of The Southwest, At Lautrec, South Of Albi. Lautrec Garlic Is A Special Variety, Protected By An...

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