Step-by-Step Instructions

1. 1.Separate Eggs

   Separate 4 large eggs into yolks and whites. Ensure eggs are at room temperature. Set aside for later use.

2. 2.Prepare Ramekins

   Brush the inside of four 1 1/2 cup ceramic ramekins with a little melted butter. Add about a spoonful of dried store-bought breadcrumbs to each ramekin and shake/rotate it to coat all sides evenly. Shake out any excess breadcrumbs.

3. 3.Make the Roux

   In a saucepan over medium heat, melt 30g of butter until it's nice and foamy. Add 1/4 cup of plain flour and cook, stirring, for about 2 minutes or until the mixture starts to bubble up. Take the saucepan off the heat.

4. 4.Add Milk and Thicken

   Add half of the 1 1/4 cups of milk to the roux and whisk until nice and smooth. Add the remaining milk and whisk again. Return the saucepan to the heat and stir for a few minutes until the mixture boils and thickens to almost a thick cream consistency. Turn off the heat and remove the saucepan from the stove.

5. 5.Add Cheese and Flavorings

   Add 2 cups of grated mature cheddar cheese, 2 teaspoons of Dijon mustard, and an optional sprinkle of cayenne pepper to the thickened mixture. Stir everything together until it's nice and smooth and the cheese has completely melted.

6. 6.Incorporate Egg Yolks

   Stir in the 4 egg yolks into the cheese mixture until fully combined and the mixture is a uniform yellow color.

7. 7.Whisk Egg Whites

   In a separate bowl, whisk the 4 egg whites until you get nice soft peaks.

8. 8.Fold in Egg Whites

   Add about a quarter of the whisked egg whites into the cheese mixture and gently fold it in. Then, gently fold in the remaining egg whites until just combined, being careful not to deflate the mixture.

9. 9.Fill Ramekins and Bake

   Divide the souffle mixture evenly between the four prepared ramekins. Place the ramekins on a preheated oven tray. Bake in a preheated oven at 200°C (392°F) for 10 minutes, or until they are nice and golden and puffed on top.

10. 10.Serve Immediately

    Serve the cheese souffles immediately while they are still hot, golden, and puffed. Enjoy the light, airy, and cheesy goodness!