Cheese Soufflés

Preparation

• 1 Position rack in lower 1/3 of oven; preheat oven to 400°F (200°C). Grease 8 - 6 oz (175 mL) ovenproof ramekins with 1 ½ teaspoons (7 mL) of the butter. Divide Parmesan cheese among ramekins; tilt each to coat bottom and sides. Place prepared ramekins on baking sheet; set aside.
• 2 Heat milk on medium-low in small heavy-bottom saucepan until steaming; keep warm.
• 3 Meanwhile, melt butter in separate medium heavy-bottom saucepan on medium heat. Add flour, whisking constantly until mixture begins to foam, about 3 minutes (do not allow mixture to brown). Remove from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly, 2 to 3 minutes until very thick. Remove from heat; whisk in paprika, salt and nutmeg. Add egg yolks one at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Let cool to room temperature.
• 4 Using electric mixer, beat egg whites in a separate large bowl until stiff but not dry. Fold 1/4 of whites into soufflé base to lighten. Fold in remaining whites in two additions while gradually sprinkling in Gruyère cheese. Do not overwork batter.
• 5 Divide batter among prepared ramekins. Place tray with ramekins in oven and immediately reduce temperature to 375°F (190°C). Bake until soufflés are puffed and golden brown on top and centres move only slightly when dishes are shaken gently, 22 to 25 minutes. Do not open oven door during first 20 minutes. Serve immediately.
• 6 Test Kitchen Tip: Straight-sided porcelain ramekins, sometimes known as 3.5-inch (9 cm) soufflé ramekins, are best for this recipe.