1 cup dried figs
 1/2 cup sugar
 1 cup rum, bourbon or whiskey
 3 tbsp. butter
 1/4 cup grated Parmesan
 1 cup warm milk
 1/2 cup crumbled Rogue Creamery Smokey Bleu Cheese* See Note Below
 1/8 tsp. Nutmeg
 1/8 tsp. Cayenne
 1/8 tsp. Cream of Tartar
 4 egg yolks, room temperature
 5 whites, room temperature
 1/2 cup honey
 salt & pepper to taste

1. In a medium bowl, mix sugar and spirit of your choice. Toss figs in the syrup. Soak figs for several hours or overnight.
2. Preheat your oven to 400 degrees F.
3. Butter the inside of 6 standard 1/2 cup ramekins and sprinkle evenly with Parmesan cheese.
4. Melt butter in a small saucepan over low heat. Whisk in flour and cook, stirring constantly, for 2 minutes.
5. Remove from heat and whisk in hot milk, salt, pepper, cayenne, and nutmeg.
6. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
7. Remove from heat and whisk in the egg yolks, one at a time.
8. Stir in bleu cheese and remaining Parmesan, then transfer to a large mixing bowl.
9. With an electric mixer, whisk egg white and Cream of Tartar until soft peaks form. Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in remaining whites. Fill ramekins with mixture.
10. Lower oven temperature to 350 and bake for 25 to 30 minutes or until souffles are puffed and golden.
11. Serve with drunken figs and drizzle with honey.

*NOTE: If you’re not a Bleu cheese fan, you can substitute Gruyere, Asiago or a good aged cheddar.