1 Heat the butter in a pan, stir in the flour and cook for a couple of minutes. Gradually stir in the milk and simmer for 15 minutes, stirring occasionally with a whisk. Add the cream, return to the boil and stir in the goat’s cheese. Season with salt, pepper and nutmeg and remove from the heat.
2 Separate the eggs. Gradually stir the egg yolks into the cheese mixture. Whisk the egg whites stiffly and fold in.
3 Grease 4 soufflé dishes (each holding about 1/4 l), fill two thirds full with the mixture and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4, on the lower shelf for about 25 minutes. After 15 minutes raise the temperature to 200°C to brown the tops.
4 Wash the figs and cut into eight. Put into a small pan with the port wine, sugar and balsamic vinegar and simmer for 5 minutes.
5 Serve the soufflés in the dishes, topped with figs, as soon as they are ready.