Instructions: Garlic Puree: Remove outer layer of garlic skin, leaving 1 layer intact. Cut heads in half horizontally. Place cut-side-up in 8-inch glass dish. Drizzle olive oil over garlic and sprinkle with salt. Cover and bake at 400 degrees 45 minutes. Remove cover, and roast 10 more minutes. Cool.

Squeeze cloves out of their skins or use toothpick to get cloves out. Puree in food processor, preferably small one, or use mortar and pestle to mash cloves.

Souffle: Grease 15 (1/2-cup) ramekins with 1 tablespoon butter and sprinkle dishes with bread crumbs as if dusting with flour. Melt remaining 1/2 cup butter. Add flour. Cook 3 to 5 minutes over low heat, stirring frequently.

Meanwhile, bring milk to boil in separate saucepan. Add boiled milk and salt and pepper to taste to butter-flour mixture, whisking well. When fully incorporated and thickened, remove from heat. Add egg yolks, 1 at a time, mixing well between additions. Add garlic, mixing well to fully incorporate. Transfer to large bowl and cool.

Beat egg whites until stiff peaks form. Fold 1/4 of beaten egg whites into garlic mixture. Fold in remaining beaten egg whites. Spoon mixture into prepared ramekins. Level off tops. Place your thumb just inside upper ramekin rim and clean edge of rim.

Bake at 375 degrees until thin metal tester or toothpick comes out clean, 20 minutes. Remove souffles from oven and cool 30 minutes. They will deflate a little. Gently use knife to loosen edges. Invert into your palm and place upright on baking dish. You may keep covered in refrigerator up to 2 days before continuing.

Bake souffles at 400 degrees 5 minutes, until reheated and slightly puffed.

This recipe yields 15 servings.

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