Method
Preheat over to 200ºC.
Heat the milk on the hob until just below boiling.
Melt the butter in a separate saucepan, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce.
Season well and stir in the mustard. Cool for 1 minute while you butter the soufflé dish.
Separate the eggs. Beat the 2 yolks into the sauce along with most of the cheese.
Whisk the 4 egg whites until you have soft peaks, don?t overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a ?top hat? finish.
Place into an oven–proof dish, top with the remaining cheese and a pinch of cayenne.
Place in the oven and cook for 15 – 17 minutes.
Serve with a hot salad of grilled bacon and savoy cabbage.