Technical Stages :

• Preheat the oven at 200°C or 392°F.
• Prepare a white roux with the flour and butter. Combine with the boiling milk and cook for an additional 6 to 7 minutes.
• You will get a bechamel sauce. Add salt, pepper, and a bit of grated nutmeg.
• Away from the heat, add the egg yolks one after the other and whisk.
• Beat the egg whites with a pinch of salt until stiff. Combine gently with the mixture previously prepared. Add the grated cheese.
• Split the mix between 6 buttered and floured soufflé pans.
• Bake in warm oven for 15 to 20 minutes until the soufflés are puffed, with a golden top.
• Serve immediately.