Goat's Cheese and Spinach Souffles

50g butter, plus extra to butter ramekins or cups
½ cup flour
2 cups milk
pinch freshly ground nutmeg
salt and ground pepper
5 egg yolks
¾ cup coarsely grated goat feta
¼ cup finely grated parmesan
½ cup cooked spinach, squeezed to remove excess water then very finely chopped
5 egg whites

To finish: 
6-8 tbsp cream

First preheat the oven to 175˚C, then generously butter 6-8 one cup ramekins and put in the fridge to chill.

Melt the butter in a medium saucepan. Stir in the flour and cook, stirring, for about 2 minutes without browning. Whisk in the milk, nutmeg, salt and pepper and bring the sauce to a boil, stirring constantly, until it thickens.

Simmer, stirring, over a low heat, for 2 minutes. The mixture will be very thick. Taste for seasoning – it should taste highly seasoned. Remove the pot from the heat and beat in the egg yolks one at a time. Fold in the feta, parmesan and spinach.

Place the egg whites in a clean, dry bowl and beat until they form soft peaks. Add one quarter of the egg whites to the sauce and stir until well mixed. Fold remaining egg whites gently through.

Set the buttered ramekins in a deep roasting dish. Fill ramekins, then run your thumb around the inside edges to help the soufflés puff evenly. Pour boiling water into the roasting dish until it comes about half way up the sides of the soufflé dishes. This will help the soufflés to cook evenly. 

Bake until the souffles are puffed, browned and just set in the centre - about 15-20 minutes. (They can be cooked through at this point. Simply leave them in the oven to cook for another 5-10 minutes.)

If not serving at once, take the souffles out of the water bath and leave to cool. They will shrink back into the ramekins. Cover and place in the fridge for up to 24 hours. To reheat, either leave them in their dishes or unmould into an ovenproof dish. Heat oven to 220C. Drizzle cream over souffles and bake until browned and slightly puffed - about 10-12 minutes. Serve immediately.