Directions: 1. Preheat oven to 180�C.
2. In a medium saucepan, heat butter until melted. Add flour and cook over medium heat until it is golden and smooth, stirring with a wooden spoon. Remove from heat. Add the milk slowly while whisking until smooth.
3. Return to heat and cook over medium heat until boiling and thickened, for about 4 to 5 minutes. Remove from heat and add egg yolks, one at a time, stirring well after each addition. Add crumbled goat cheese, seasonions and herbs, stir well to blend.
4. Whip egg whites in a clean bowl until light and fluffy. continue to whip until stiff peaks hold, but not grainy. Fold into cheese mixture and pour into four 120 to 180 grams ramekins, filling only 2/3 full. Place ramekins in water bath. Bake for 20 to 25 minutes until golden and puffed.