50 g butter
50 g flour
1/2 litre milk
150 g gratted cheese
6 egg yolks
10 egg whites
salt
pepper
nutmeg
Time: 1 hr

Bring the milk to a boiling point. Melt the butter in a pot. Add the flour in one shot and stir to combine well. Cook the white roux for 2 to 3 minutes over low heat. Beware not to burn it. Let it cool. You just made a white roux. Away from the heat, pour the boiling milk on the cold white roux. Whisk to combine thoroughly. And cook over medium heat for 4 to 5 minutes. You will get what is called a bechamel sauce. Clarify the eggs. Keep the whites refrigerated. Add the egg yolks and cook for an additional 2 to 3 minutes. Put the sauce in a bowl and leave to cool. Add the grated cheese. This is a Mornay sauce. Whisk the egg whites with a pinch of salt until stiff. Stiffen the whites who must be really stiff. Combine a bit of the whites with the mixture with a wisk. It allows the Mornay sauce to be more fluid. Combine gently the remaining egg whites with a wooden spatula, stirring in a circular pattern. This mixture must be used immediately. Butter and flour 6 souffle pans or large ramequins. Fill up each pan up to 3/4. Transfer to a warm oven (200 C or 392 F). Bake for 15 to 20 minutes.