Preheat your oven to 400°F (200°C) and grease four 6-ounce ramekins with softened butter, brushing in upward strokes to help the rise.

Dust the insides of each ramekin with a tablespoon of grated Parmesan cheese, tipping out any excess, and set aside.

Melt the 3 tablespoons of butter in a saucepan over medium heat, then whisk in the flour and cook for 1 to 2 minutes until sandy and bubbling.

Gradually whisk in the milk until smooth, then simmer for 3 to 4 minutes until the sauce thickens into a creamy béchamel.

Remove from heat and stir in the Gruyère, goat cheese, Parmesan, thyme, nutmeg, salt, and pepper until completely melted, then whisk in the egg yolks.

In a clean bowl, whip the egg whites until they form stiff, upright peaks that do not droop when the beaters are lifted.

Gently fold one-third of the egg whites into the warm cheese sauce to lighten it, then gently fold in the remaining whites until just combined.

Divide the mixture evenly among the ramekins and bake for 20 to 25 minutes until puffed high, golden-brown on top, and slightly jiggly in the center.