Twice baked goats cheese souffles

Well.... they look a little overdone :) But tasty enough. Altho' I would choose a sharper goats cheese next time - these would be good with some bite.
I made a white sauce, added egg yolks and goats cheese. Whisked egg white, folded it in. Then baked them twice. First time in the ramekin, second without.
Not sure what you get with the twice baking. : /
Also - slower oven - this baked the outside too quick, and tho' the inside was right, i think it could stand a little more heat. 

Next time - sharper cheese. Try single baking or cooler oven on second bake.