Balancing out a good souffle and burnt cheese on top
One thing you could try is pre-cooking the Parmesan. Basically, make crisps, like this:



But perhaps a bit darker. Allow them to cool, then crush them or even give them a quick whirr in the food processor. Top your souffle with the cooked cheese crumble instead of uncooked Parmesan.

BTW, that picture is from Giada De Laurentiis' recipe.