Bring the milk to a boil. Heat the Ladismitter Cultured Butter in a different pan over medium heat, add flour and cook without browning until the mixture bubbles. Slowly add hot milk, whisking constantly. Cook until the texture is thick and smooth and boiling begins. Boil for 3 – 5 minutes, whisking constantly.
Remove from heat and place in a bowl. Add egg yolks, salt, pepper and cayenne.
Preheat oven to 175 °C. Grease the edges of a souffle ramekin with Ladismitter Cultured Butter and sprinkle finely grated parmesan around the ramekin. Prepare a warm bath for the souffle and heat in the oven.
Melt cream cheese, Ladismitter Cultured Butter and Ladismith Edam in a bowl. Add Bechamel to the cheese mixture and use a spatula to fold in the whipped egg whites. Dice the bacon into tiny pieces and saute until crisp. Drain fat and place on a dry paper towel.
Fill the ramekin with the mixture to the top and clean the edges. Bake the souffle by placing the ramekin in the water bath for 15 minutes until it puffs 2½ cm above the ramekin. Remove the souffle from the oven to cool and place one tablespoon of the bacon in the centre.