Butter and flour (4) 1 cup ramekins and set aside. Preheat oven to 375F/190C degrees. Bring the 8 cups of water to a boil in a large pot.
In a medium saucepan, melt the butter over low heat. Stir in the flour and cook, whisking constantly, until flour is a pale golden color, about 2 minutes. Turn heat up to medium and gradually add the milk, whisking constantly, until mixture thickens, about 3-4 minutes. Add the Goat Cheese Brie and whisk until cheese is fully melted and incorporated. Add the salt and pepper. Remove the pan from the heat. Lightly beat the egg yolks and add to the cheese/egg mixture, beating until mixture is smooth. Stir in fresh rosemary and set aside.
*At this point both the cheese/egg mixture and the egg whites can be placed in separate tightly covered containers and refrigerated for up to 2 days. When ready to make souffles, take both containers out of refrigerator and let come to room temperature before proceeding with recipe*
Place the egg whites in a stainless bowl, using a hand mixer or stand mixer, beat until stiff peaks form. Gently fold the egg whites into the cheese/egg mixture until fully combined.
Pour the 1/4 of the mixture into each prepared ramekin and fill to the top. Using a clean flat knife, sweep over the ramekin top, removing the excess. Gently place the ramekins in a casserole pan with at least 2 inch sides. Place in oven and, leaving the door open, gently pour the boiling water into the pan until it comes halfway up the sides of the ramekins (being careful not to get any water into the ramekins and souffle mixture).
Gently close oven door and bake for 20-25 minutes, until souffles have risen and are golden brown on top. Remove from the oven, place each ramekin on a small plate and enjoy immediately.