Instructions

1. 1

   Preheat the oven to 200°C and lightly grease four ramekins.

2. 2

   Melt the butter over medium heat in a saucepan, and add the flour. Stir constantly until you have a roux.

3. 3

   Slowly add the milk to the roux, continuing to stir until the mixture thickens into a béchamel sauce.

4. 4

   Remove the pan from the heat and add the grated cheese, salt, pepper, and nutmeg. Let it cool slightly.

5. 5

   Separate the eggs, and add the yolks one at a time to the cheese mixture, then add the whisky.

6. 6

   Whisk the egg whites in a separate bowl until stiff peaks form. Gently fold a third of the egg whites into the cheese mixture to lighten it, then fold in the rest.

7. 7

   Pour the mixture into the ramekins and bake for 12-15 minutes until the soufflés are golden and risen. Serve immediately.

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