Dust the insides of 8 150ml ramekins with the parmesan, Melt the butter in a pan, add the leeks and thyme and season. Cook gently for 5 mins and then stir in the flour.
Cook over a medium heat, stirring, for 1 min. Whisk in the milk in batches, until smooth. Bring to the boil then reduce the heat and cook for 3-4 mins, stirring from time to time. Pour into a bowl and allow to cool.
Pre-heat the oven to 180ºC/fan 170ºC/gas 4.
Beat the egg whites until they form soft peaks. Mix the yolks into the leek sauce. Add a couple of tbsp of the egg white to the mixture and then gently fold in remaining whites and goats’ cheese.
Fill the ramekins with the mixture and put in the roasting tin. Pour boiling water to come halfway up the sides of the ramekins. Bake on the centre shelf for 15 mins. Remove and leave to cool.
To freeze When cold, run a knife around the inside edge of each soufflé and tip, right-way up, into a freezer container. Cover and freeze.
When ready to use Defrost in the fridge overnight or at cool room temperature for 2 hours. Pre-heat the oven to 180ºC/fan 170ºC/gas 4. Put the soufflés in a roasting tin. Pour over the cream and sprinkle with parmesan, goats’ cheese and thyme. Bake for 25 mins.