Preheat the oven to 180C (160C fan forced)

Generously butter 6 x 200ml ramekins. Heat the milk in a saucepan with the nutmeg until steaming. Remove from heat. 

Melt the butter in another saucepan, then stir in the flour and mustard. Cook on low heat and bubble for 3-4 minutes, stirring. This is important to cook any raw flour taste out.

Add the heated milk gradually, stirring constantly. If added bit by bit it will thicken quicker. Add the grated cheese, salt and pepper, and cook gently for 5 mins, stirring. Cool for 10 mins, then beat in the yolks, one at a time.

Whip the whites until medium peaks form. The peaks should hold but the tips curl over when the whisk is lifted out.  Fold into the cheese mixture gently one third at a time. Be careful doing this to avoid whisking air out of the mixture as its the air that makes it rise. 

Fill each mould to three-quarters full, place in a baking dish and half-fill the dish with just boiled hot water. Gently transfer to the oven and bake for 15 – 20 minutes or until golden and set but still with a slight wobble. Leave the soufflés to cool to room temperature. Once cooled, run a knife around the edges to loosen gently and turn out, upside-down, onto a buttered ovenproof dish. Keep covered until needed. Can be refrigerated up to two days at this stage.

To Serve

Take the soufflés out of the fridge, and place on individual ovenproof serving dishes and let them come back to room temperature.

Heat the oven to 200C. Gently heat the cream and cheese in a small pan and pour over each souffle. Sprinkle with the extra cheddar cheese and bake for 15 – 20 mins or until puffed and golden. Dust with paprika and serve.