Preheat the oven to 190c / Gas 5. Melt the butter over a medium to low heat and mix in the plain flour stirring continuously.

Using a whisk, mix the milk in gradually to form a roux. Allow the mixture to come to the boil and then simmer for a couple of minutes until the mixture is thick and comes away from the sides of the pan.

Remove from the heat and allow to cool. Meanwhile whisk the egg whites in a large mixing bowl until stiff but not dry.

Beat the egg yolks, goats cheese, thyme and salt into the milk mixture.

Beat one third of the egg yolk into the milk and egg yolk mix to break some air. Then fold the remaining egg white in one third at a time until just mixed taking care not to over do it and crush the air out.

Spoon the souffle mix into your prepared ramekins and bake in the oven for around 30 minutes. If you make one large souffle it will take longer. Serve the soufflé immediately.