“This is a great brunch item - both savoury and sweet with the poached fig condiment. My mentor showed me how to make this soufflé when I was a young cook and it was then that I realized how versatile the egg was.” - Chef Trevor Bird
Melt butter in a small pot and add flour, cook for 1 minute add in salt. This is called a roux.
Add milk to the roux (1/3rd at a time) and beat with a wooden spoon. Let base cool to at least 140°F (60°C) covered with plastic wrap.
Beat in cheese and egg yolks, set aside.
Whip egg whites to stiff peaks. Fold the egg whites into the cheese base (1/3rd at a time) until it’s light and fluffy. Pour mixture into well-greased muffin tins.
Bake at 350°F (175°C) for 15-20 minutes until it’s risen and golden brown. Remove from oven and let cool, then remove from tins and let cool. When ready to serve, place back in an oven at 350°F (175°C) for 5 minutes to warm through.
Place everything in small pot, turn on low heat and slowly cook down to syrup.