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1
Mix 50g/ 1 1/4oz of butter with the flour until the mixture forms a smooth paste.
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2
Transfer to a small dish, cover with cling film and chill for 20 minutes.
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3
Put the milk, bouquet garni and nutmeg in a small saucepan and bring to the boil over a high heat.
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4
Remove from the heat and set aside to infuse and cool down for about 15 minutes until warm.
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5
Strain the milk mixture into a large saucepan and season with salt and pepper.
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6
Reheat gently over a medium-low heat to a simmer, then add the butter and flour paste bit by bit, stirring until the milk thickens.
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7
It should have a very smooth texture without any lumps.
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8
Continue to cook the milk mixture for a further 5 minutes, then add the egg yolks one by one, stirring until combined after each addition.
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9
Add 80g 2 3/4oz/ 2/3 cup each of the Cheddar and Comte cheeses and stir well.
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10
Season again with salt and pepper and set aside.
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11
Grease four individual 9x5cm/ 3 1/2x2in ramekins (or one round 18x8cm deep/ 7x3 1/4in deep souffle dish) with the remaining butter, then coat the inside of the dishes with the remaining Cheddar and Comte cheeses, sprinkle a little cayenne pepper over and chill to set while you finish preparing the souffle mixture.
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12
Preheat the oven to 190C/375F/gas 5 and rub a large clean bowl with lemon juice, then wipe dry.
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13
Put the egg whites in the bowl and beat with a whisk or electric mixer until medium to stiff peaks form.
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14
Avoid overbeating of the mixture will split and the souffles will collapse.
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15
Whisk half the egg whites into the cheese mixture, then carefully fold in the rest, using a spatula, until smooth and firm but light.
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16
Spoon half the mixture into the ramekin dishes, add the goat's cheese and then top with the remaining souffle mixture.
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17
Smooth the tops and wipe the inside borders of the dishes clean with your thumb.
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18
Finally, sprinkle a little extra Comte over.
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19
Bake the souffles in the preheated oven for 10 minutes (12 minutes if you are making one large souffle), then lower the temperature to 170C/ 325F/ gas 3 and bake for a further 15-20 minutes until well risen, golden brown and slightly trembling.
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20
Switch the oven off and leave the souffles in the oven for a further 2-3 minutes, then remove from the oven.
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21
Serve immediately.
