Preheat oven to 400 degrees.

Butter 6 ramekins. Sprinkle Parmesan cheese into each dish, tilting and rotating to coat the bottom and sides.

In a small saucepan over medium-low heat, warm milk until simmering.

In a large saucepan over medium heat, melt butter. Whisk in flour and cooking until the mixture begins to foam, approximately 3 minutes. Remove pan from heat for 1 minutes.

Add warm milk to the flour mixture, whisking until smooth. Return to medium heat and cook, whisking constantly, until thickened for approximately 2 to 3 minutes. Remove from heat and stir in paprika, salt and nutmeg.

Stir in egg yolks one at a time, blending each one in one at a time. Stir in cheese and scrape souffle mixture into a large bowl. Cool down to a warm temperature, but not hot.

Using electric or stand mixer, beat egg whites in a large bowl until stiff. Fold one-third of the whites into the souffle base. Continue to fold in the remaining egg whites in two separate additions. Transfer batter to prepared dishes evenly.

Place dishes on a baking sheet and place in the oven. Reduce oven temperature to 375 degrees and bake souffles for approximately 25 minutes, until puffed and golden brown. Serve immediately.