Instructions: Melt the butter and add the flour.

Stir for 1 minute without letting it brown.

Gradually stir in the milk a little at a time to make a white sauce.

Simmer gently for 45 minutes until very thick.

Draw off the heat and stir in the thyme and goats cheese followed by the egg yolks salt and pepper.

Preheat the oven to 200C (400F gas mark 6). Butter four 7.5 10 cm (34in) ramekins.

Whisk the egg whites until stiff and fold into the goats cheese mixture.

Immediately divide into the ramekins fillingthem about twothirds full.

Whip straight into the oven and bake for 12 minutes until well puffed and golden brown.

Eat immediately.

Sophies notes
The base ie the cheese sauce can be made in advance (spear a knob of butter on a fork and rub over the surface to prevent a skin forming) and warmed gently before stirring in the egg yolks then the whisked egg whites. If you dont want to make individual souffles as Ive suggested in the recipe use one 15 cm (6 in) souffle dish instead and bake for 25-30 minutes.

Serves 4

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