Method

Grease heavily with extra butter your ramekin moulds/dishes, then tip in a spoon full of grated parmesan cheese in the dish roll around to coat the inside then tip out excess, repeat with others.

Place butter & flour in a saucepan. Put over a med heat, cook until its bubbling for 1 minute then turn off the heat add a little of the milk & whisk in then add paprika, nutmeg & salt whisk in then add the rest of the milk & whisk.

Place back on the heat & bring to a simmer for 3 minutes stirring until thick & smooth, take off the heat & allow to cool.

Pre-heat oven to 180°C fan.

Tip cooled white sauce into a mixing bowl, then add & whisk in egg yolks.

In a very clean bowl whisk the egg whites using either a food mixer or a electric hand mixer to firm peaks, then with a silicon spatula fold 1/3rd of the meringue in to the sauce, then add the grated Gruyere & fold in, then carefully fold in the rest or the meringue.

Fill ramekins with mixture, then flatten tops with a palette knife, then using your thumb side make a grove around the rim to allow an even rise.

Place in the oven & cook for about 16 to 20 minutes or until they have risen & golden brown on top, eat warm.