Generously butter 6 x 150ml ramekins and place in a roasting tin.
Place the milk in a saucepan with the bay leaf, shallot, nutmeg and seasoning. Bring to the boil then strain the flavoured milk into a jug.
In a clean pan, melt the butter then add the flour and cook for 2 mins, stirring, to cook out the rawness of the flour.
Remove from the heat and gradually blend in the flavoured milk to make a thick sauce. Simmer over a low heat for 2-3 mins then turn off the heat.
Stir in three-quarters of the Capricorn Somerset Goats Cheese®, until it begins to melt, followed by 2 tsp thyme and plenty of seasoning, then transfer to a large mixing bowl.
Add the egg yolks, one at a time, stirring until the sauce is smooth.
Put the kettle on to boil, then whisk the egg whites to the soft peak stage.
Mix a spoonful of egg whites into the sauce base to slacken the mixture then carefully fold in the remainder.
Divide between the buttered ramekins, then pour 1cm depth of boiling water into the roasting tin around the ramekins.
Bake the soufflés for 20 mins until risen and golden.
Remove the ramekins from their hot water bath using a fish slice, and leave to cool on a wire rack. Run a small knife or spatula around the edge and turn the soufflés out.
When ready to bake, place them on a buttered baking tray, puffy side up.
Bake for 15 mins in an oven preheated to 180ºC (350ºF, gas 4) then pour the cream over the top.
Scatter the reserved Capricorn Somerset Goats Cheese® and thyme over the soufflés and cook for a further 3-4 mins.
Transfer to warmed plates and serve immediately with a balsamic-dressed rocket salad.
This recipe is suitable for vegetarians
