For a 6 cup mold (4-6 servings):  2 1/2 Tbsp of butter 3 Tbsp of flour 1 cup of milk pepper, salt, nutmeg 4 eggs (separated) & 1 egg white 3/4 cup of swiss cheese, grated

For an 8 cup mold (6-8 servings):  3 1/2 Tbsp of butter 4 1/2 Tbsp of flour 1 1/2 cups of milk pepper, salt, nutmeg 6 eggs separated & 1 egg white 1 1/4 cups of cheese

For a flan dish:

2 Tbsp of butter
2 Tbsp of flour
1 cup of milk
pepper, salt, nutmeg
3 eggs (separated)
3 oz of swiss cheese, grated (or Beaufort cheese for a different taste)

• Preheat the oven at 400°F
• Butter the soufflé mold
• Bring the milk to a boil.
• Melt butter and mix in the flour on medium heat.
• Add milk slowly to avoid lumps. Bring to a boil and let it cook for a few minutes.
• Let cool.
• Whip the egg whites to a soft peak stage.
• Add the egg yolks to the flour mixture one at a time, and mix well.
• Gently fold in the egg whites and the cheese.
• Put in preheated oven and turn the heat down to 375°F.
• Cook for 25 to 30 minutes.
• Serve immediately.