* 275ml Milk
* 1 Bay leaf
* 1 Shallot, peeled and quartered
* A few gratings of Nutmeg
* 50g Butter
* 50g Plain flour
* 2 x 100g Capricorn Somerset Goats cheese, Diced
* 3 teaspoon fresh Thyme leaves
* 3 free range eggs, separated
* 1 x 142ml carton Double cream

===Method===
* 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 teaspoons 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 180C (350F, 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.

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