To prepare the ramekins, brush 6 small oven-safe ramekins with soft butter, dust them with breadcrumbs, and place them in the refrigerator to chill.

To prepare the base, gently heat the milk without bringing it to a boil. In a separate saucepan, melt the butter over low heat, then add all the flour and stir until you get a thick paste (roux).
Slowly pour in the warm milk while stirring continuously to avoid lumps. Continue cooking and stirring for about 10 minutes, until the béchamel sauce thickens.

Season with salt, pepper, and grated nutmeg, then let it cool slightly.

Add the egg yolks and grated Parmesan to the béchamel and mix well.

Beat the egg whites until stiff peaks form.
Gently fold them into the béchamel mixture, one spoonful at a time, using upward folding movements to avoid deflating the mixture.

Divide the mixture into the prepared ramekins, filling them about two-thirds full.
Bake in a preheated oven at 160°C with 25% steam for 15–20 minutes, without opening the oven door.

Once cooked, remove from the oven and serve right away to enjoy the soufflé at its peak height and fluffiness.