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1
Preheat the oven to 350F (180C).
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2
Lightly butter the ramekins and line the bottoms with circles of parchment paper.
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3
Melt the butter in a medium saucepan over medium-low heat.
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4
Whisk in the flour and cook for 1 minute.
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5
Whisk in the milk.
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6
Cook, whisking often, until the sauce comes to a boil and thickens.
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7
Let cool slightly.
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8
Beat in the egg yolks and goat cheese.
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9
Season generously with salt and pepper.
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10
Beat the egg whites until soft peaks form.
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11
Stir about one-fourth of the whites into the cheese mixture, then fold in the remainder.
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12
Spoon into ramekins.
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13
Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins.
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14
Bake for 15 minutes, or until firm to the touch.
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15
Remove from the pan and let cool.
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16
Run a dinner knife around the edge of each souffle and turn out onto an oiled baking sheet; remove the paper.
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17
Increase the oven temperature to 400F (200C).
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18
Bring the cream, mustard, and pepper to a boil in a saucepan.
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19
Simmer over medium heat about 12 minutes, until reduced by half.
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20
Top the souffles with equal amounts of the cream mixture and sprinkle with the Parmesan.
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21
Bake for 2025 minutes, until golden.
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22
Serve immediately.
