Bechamel:
Bring the milk to a boil. Melt butter in a pan, add flour and heat over medium heat until the mixture starts to bubble. Gradually pour the heated milk into the mixture whisking constantly. Cook until smooth and thick. Bring to a boil and continue cooking for about 5 minutes constantly whisking. Place the mixture into a bowl and stir in yolks, salt, pepper and cayenne pepper.
Souffle:
1. While preheating oven to 350°F/180°C, grease soufflé ramekins with softened butter. Sprinkle the ramekin with finely grated cheese. Prepare water bath for soufflé and heat in oven.
2. Melt the cream cheese, butter and Edam cheese in a bowl. Combine with Bechamel. Add the whipped egg whites to the mixture and fold with a spatula.
3. Fill the ramekins with the cheese mixture. Clean the edges. Put the ramekins in the water bath and bake for 15 minutes until it rises 1 inch above the ramekin. Take the ramekins out of the oven and let soufflé cool. Decorate with parsley before serving.