​Preheat oven 180 degrees. Melt 20g butter and grease souffle moulds. Melt remaining butter in a heavy-based saucepan, stir in flour and cook over a moderate heat, stirring for 2 minutes. Gradually add milk and nutmeg to form a bechamel. Simmer 5 minutes. Add the goat's curd, parmesan and parsley and allow to cool. Fold through the egg yolks and season. Whisk the egg whites to form stiff peaks, fold lightly into the sauce. Divide the mixture between the moulds. Place moulds in to a deep baking dish lined with a tea towel. Pour in hot water till 2/3 up the sides of the moulds. Bake for 20 minutes until firm to the touch and well puffed. Allow to cool, turn out of mould. To serve: Preheat oven 180 degrees. Place souffles upside down in a buttered dish. Pour over the cream, cook for 15 minutes.