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1
Preheat oven to 375F and butter six 3/4-cup ramekins (3 3/4 by 2 inches).
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2
Crumble goat cheese and separate eggs.
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3
In a saucepan melt butter over moderately low heat and whisk in flour.
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4
Cook roux, whisking, 3 minutes and whisk in milk.
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5
Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes.
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6
Remove pan from heat and add yolks, mustard, 1 teaspoon thyme, two thirds cheese, and salt and pepper to taste, whisking until cheese is melted.
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7
Transfer yolk mixture to a large bowl.
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8
In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks.
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9
Stir one fourth whites into yolk mixture to lighten and fold in remaining whites and remaining cheese gently but thoroughly.
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10
Divide souffle mixture among ramekins and arrange in a large baking pan just large enough to hold them.
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11
Add enough hot water to baking pan to reach halfway up sides of ramekins.
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12
Bake souffles in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack.
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13
Let souffles stand, uncovered, 30 minutes (souffles will fall slightly).
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14
Lightly butter a baking sheet.
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15
Run a thin knife around edges of souffles.
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16
Invert each souffle onto palm of your hand and carefully put, right side up, onto baking sheet.
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17
Souffles may be made up to this point 2 days ahead and chilled, covered.
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18
Increase temperature to 425F.
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19
In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil.
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20
Remove pan from heat and keep cream warm, covered.
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21
Bake souffles in middle of oven until slightly puffed and heated through, about 5 minutes.
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22
Transfer souffles to plates.
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23
Spoon 2 tablespoons cream over each souffle and arrange salad decoratively alongside.
