Apple & Cheddar Soufflé

1 cup milk
4 tablespoons butter
5 tablespoons flour
1/2 teaspoon cinnamon
Dash of nutmeg
1/2 teaspoon salt
1 tablespoon honey
6 eggs, separated at room temperature
1 packed cup grated cheddar cheese
2 cups grated tart apples
1/2 cup finely-minced walnuts

Heat milk slowly in saucepan. Remove form heat before it boils. Melt
butter in saucepan. Whisk it as you gradually sprinkle in flour and keep
cooking and whisking resulting in a roux for another 5 minutes. Still
whisking roux, drizzle in still-hot milk. Cook over low heat, stirring
steadily until sauce thickens (approximately 8-10 minutes). Remove
from heat. Stir in spices, salt and honey. Pre-beat the egg yolks and
drizzle them into hot mixture, beating constantly. Transfer whole thing
to a large bowl. Stir in cheese, apple and walnuts. Let it cool at room
temperature, stirring occasionally. Beat egg whites until stiff but not
dry. Fold them gently and quickly into sauce. Turn soufflé into its
baking dish. Place in preheated oven, turn temperature down to 350
degrees F, and leave the soufflé to bake in total concentration for 40
minutes, then remove and serve.

Serves 6.