Brush four 1 1/2-cup sized ceramic ramekins with Butter (to taste). Evenly divide the Breadcrumbs (1/2 cup) among the containers and shake around to coat the sides. Dump out any excess crumbs.
In a saucepan over medium heat, allow Butter (35 gram) to melt. Add All-Purpose Flour (1/4 cup) and cook for 2 minutes, or until the mixture starts to bubble up. Take it off the heat.
Add in half of the Milk (1 1/4 cup). Whisk together until smooth, and then add the remaining milk. Whisk again. Return the saucepan to the heat until the mixture boils and thickens. Take it off the heat.
Add Cheddar Cheese (2 cup), Dijon Mustard (2 teaspoon) and Cayenne Pepper (1 pinch). Stir together until smooth.
Separate the Egg (4). Set aside the egg whites and egg yolks.
Stir in Egg Yolks and season with Salt and Pepper (to taste).
Whisk Egg Whites until mixture forms soft peaks. Gently fold it into the cheese mixture 1/4 at a time.
Divide the souffle mixture between the 4 ramekins.
Bake at 200 degrees C (400 degrees F) for 10 minutes, or until golden and puffed.