To make a cheese soufflé, blend 2 1/2 tablespoons of butter and 3 tablespoons of flour in a saucepan, add in 1 cup of milk, 1/2 teaspoon of paprika, 1/2 teaspoon of salt and a pinch of nutmeg, along with four egg yolks, then let the mixture cool. Next, beat the whites of five eggs and fold them into the mixture with 1 cup of Gruyere cheese. Pour the batter into Parmesan cheese-coated ramekins and bake for 25 minutes at 375 F.
To start, butter the ramekins, coat their bottoms and sides with grated Parmesan cheese, and set them aside. Steam the milk. It should be warm but not piping hot when you pour it into the souffle batter.
Melt the butter in the saucepan over low to medium heat, being careful not to burn it, and whisk in the flour. Let the mixture cook gently until the flour no longer tastes raw. Take the saucepan off the stove, let it cool down for about one minute, and then add the milk. Whisk the mixture until it is smooth.
Put the saucepan back on the stove, and whisk the mixture again until it turns thick, which takes about two to three minutes. Add the salt, paprika and nutmeg. Blend in the egg yolks one at a time. Let the mixture cool for up to two hours. Use a handheld or stand mixer to beat the egg whites. Folding in beaten egg whites gently gives souffles their light, puffy quality. Add the Gruyere cheese gradually as you fold in the egg whites.
Keep the oven closed for 20 minutes before checking on the souffles. They are done when they're golden brown and wiggle slightly. Serve hot.