Set the oven to 200 deg c.
Butter the souffle moulds, sprinkle with half the breadcrumbs and parmesan to coat and tip out any excess.
Separate the eggs.
Boil and simmer the milk with the onion and the bay leaf to infuse.
Melt 50g of butter with the flour in a saucepan over a low heat, stirring constantly.
Cook for approximately 2 minutes and then add the mustard. Gradually add the milk whilst stirring, discarding the onion and bay leaf. Cook gently until thick and smooth.
Pour into a bowl and allow to cool for 5 minutes, after which whisk in the egg yolks. Stir the grated cheddar and smoked paprika in.
Whisk the egg whites to firm peaks. Add one spoonful of the egg whites to the room temperature sauce and mix. Fold the rest of the egg whites in gently.
Spoon the mix into the buttered moulds, wipe across with the edge of a palette knife to create a clean finish. Run your thumb and forefinger around the inside edge of the ramekin creating a 'top hat' effect.
Place on a baking tray and bake for approximately 15 minutes or until the top is golden and risen and has a slight wobble.
«Any yolk in the white when whisking will prevent the white from foaming and retaining air bubbles. 'Top-hatting' the souffle stops it from catching on the sides of the ramikin while rising.»