• Preheat oven to 200°C / 390°F.

Prepare the béchamel sauce

• In a saucepan, place 60g of butter cut into pieces and melt gently. When melted, add the flour all at once and mix immediately. Leave to cook for a few minutes, stirring as the mixture swells and foams, a sign that the flour is cooking.
• You can season with salt, pepper and nutmeg at this point or later.
• Then pour in the milk in several batches, stirring well until the milk is fully incorporated each time. Leave to cook for a few minutes over medium-high heat until the béchamel thickens. Stop at the first broth.

Add eggs and cheese

• Remove from the heat and stir in the egg yolks one by one.
• Then add the grated cheese and combine.
• Beat the egg whites until stiff. Gently fold into the preparation.

Grease the ramekins, fill and bake

• Butter the bottom and sides of the ramekins from bottom to top, this vertical direction will help the soufflés rise. Flour the molds and fill them ¾ full.
• Bake for 10 minutes and serve immediately.