Separate the egg whites from the yolks. Make the béchamel sauce by preparing a white roux and thinning it with milk. Cook the mixture until it thickens. Add the yolks and Edam cheese, and off the heat, gently fold in the beaten egg whites from bottom to top to avoid deflating the mixture.

Grease and flour the ramekins or use a professional kitchen non-stick spray. Bake at 400°F (200°C) for 15-20 minutes, taking care not to open the oven during baking, as the soufflés could collapse without structure, affecting the final result. Turn out onto a serving plate and enjoy😋.