Miniature Jalapeno Souffles

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 tablespoon unsalted butter, plus extra for buttering the tins
• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons very finely chopped pine nuts
• 1 small jalapeno, seeded and minced
• 6 tablespoons whole milk
• 1/4 cup grated gruyere cheese
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 teaspoon dijon mustard
• 1 large egg, separated

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 butter a nonstick mini-muffin tin with 12 (1/8-cup) wells that measure 1 3/4 inches in diameter and 3/4-inch deep.
• 3 mix 1 tablespoon of the flour with 1/2 the pine nuts in a small bowl.
• 4 dust the tins with the flour and nut mixture.
• 5 tap out the excess.
• 6 melt the 1 tablespoon butter in a small saucepan over medium-high heat.
• 7 stir in the remaining 1 1/2 tablespoons flour and the jalapeno.
• 8 cook, stirring, for about 2 minutes.
• 9 whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk.
• 10 cool to room temperature.
• 11 beat the egg until firm but not stiff.
• 12 stir a 1/4 of the into the cheese sauce.
• 13 gently fold in the remaining .
• 14 spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes.
• 15 cool in the tins on wire racks.
• 16 when cool, run a small knife around the edge of each souffle.
• 17 (the souffles will fall as they cool.) they can be prepared up to a day in advance and refrigerated.
• 18 bake in the muffin tins in a preheated 400 degree f oven for 5 to 7 minutes before serving.