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Souffle, Ramequins

Melt an ounce of butter; mix it into a table-spoonful of flour and a little salt; stir for a few minutes over the fire. Have ready boiled half a pint of milk and a quarter of a pint of cream. Pour this on the butter and flour by degrees, and work it perfectly smooth. Take the pan off the fire and add half a pound of grated Parmesan cheese, a little pepper, a pinch of sugar, the yolks of eight eggs and the whites of two, well beaten. When well mixed add the remaining six whites, beaten to a stiff froth. The dish should then be about the consistency of cream. Fill paper cases, not quite to the top and bake in a slow oven for eighteen minutes.