- Preheat the oven to 190C. Prepare 8 individual soufflé dishes by buttering the interior and tying baking paper collars fastened with string around the outside so they sit above the rim of the dishes by 3cm. (To make 1 large soufflé, use a size 2 French porcelain soufflé dish.)
- Melt the butter in a saucepan, then add the flour and stir well over the heat. Pour in the milk and stir continuously until the mixture thickens and bubbles. Remove from the heat and after it cools slightly add the egg yolks(keeping the whites), one at a time, beating well each time.
- Stir in the cheeses, reserving a spoonful or two for the tops. Season with salt, pepper and paprika. Whisk the egg whites until stiff, then use a metal spoon to gently fold this into the cheese mixture so it cuts through and retains the lightness without having the air bashed out.
- Sprinkle a few panko crumbs and the remaining cheese on top of the soufflés. Bake in the oven for about 10 minutes until the soufflés have risen and are golden brown. Serve at once with a green salad.