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Pre-heat the oven to 180(fan)/200C. Once heated, pop an oven dish half filled with water into the oven to prepare your bain-marie.
Butter and lightly flour your ramekins and put in the fridge to chill.
Then make your béchamel by melting your butter in a pan on a medium heat and adding the flour, and mixing well and cooking for approx 3-4minutes. Then add the milk, little by little making sure it is all incorporated before adding more. Once all the milk has been added, grate a little nutmeg into the sauce and add a little seasoning.
Remove from the heat and stir in the grated cheese.
Separate your eggs and, away from the heat, add the egg yolks to the cheesy sauce and mix well. Transfer the sauce into a bowl.
In a separate clean bowl, beat your egg whites to a stiff peak consistency.
Then add a generous spoonful of the egg white mixture to the sauce and mix thoroughly. Then fold in the remaining egg white gently - do not mix vigorously!
Put the mixture in the ramekins until just below the top, then tap them to ensure even distribution in the ramekin and put them in the bain-marie for approx 25 minutes when they should have risen and be nice and golden. DO NOT OPEN THE OVEN DOOR DURING THE COOKING PROCESS! Otherwise the souffles will not rise!
Serve immediately as they deflate quickly!