Cheese Souffles!

3 egg yolks + 4 egg whites
1 t. dijon mustard
1/2 t. cayenne
1/2 t. nutmeg
1 t. salt, divided
1 1/2 T. flour
1 c. milk
3 1/2 oz. shredded Gruyere cheese
butter and flour for ramekins
1 t. lemon juice

Whisk together egg yolks, mustard, cayenne, nutmeg, and salt.  Add flour.  Meanwhile, bring milk to a boil and pour slowly into the egg mixture, whisking continuously.  Pour the egg and milk mixture into a clean pan and whisk until thick and a bubble appears.  Take off the heat and stir in the cheese.  Cover and refrigerate until cool.  Preheat the oven to 400 degrees.  Butter and flour 4 ramekins.  Whisk the egg whites with 1/2 t. salt and lemon juice in a metal mixing bowl on high for 2 minutes or until peaks form.  Beat the cold cheese sauce until smooth and fold in half of the egg whites.  Fold in the rest of the whites and fill ramekins.  Level the tops and make a ridge around the edge.  Lower the oven to 350 degrees and bake for 20 minutes or until set.