Miniature Jalapeno Soufflés
Add a Little Spice To Your Holiday Meal
The beauty of these little soufflés is their resilience. You can make them a day ahead, toss them in the fridge, and then just reheat them when your guests arrive. People aren't usually served mini-soufflés, so they will be charmed. Indeed you might find yourself reaching frequently for those mini muffin tins.
If your jalapeño lacks bite (as so many do these days), just reach for a pickled jalapeño, either your own homemade version or your favorite store-bought brand. I always keep a jar on the door of the fridge to toss into those dishes that need a little perking up.
Preheat the oven to 400°F. Butter a nonstick mini-muffin tin with twelve 1/8-cup wells that measure 1 3/4 inches in diameter and 3/4 inch deep. Mix 1 tablespoon of the flour with half the pine nuts in a small bowl. Dust the tins with the flour and nut mixture. Tap out the excess.
Melt the 1 tablespoon butter in a small saucepan over medium-high heat. Stir in the remaining 1 1/2 tablespoons flour and the jalapeño. Cook, stirring, for about 2 minutes. Whisk in the milk, bring to a simmer, and cook, stirring constantly, for 3 minutes. Transfer to bowl and add the cheese, salt, pepper, mustard, and egg yolk. Stir until the cheese has melted and the sauce is well blended. Cool to room remperature.
Beat the egg white until firm but not stiff. Stir a fourth of the white into the cheese sauce. Gently fold in the remaining white. Spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes. Cool in the tins on wire racks. Where cool, run a small knife around the edge of each soufflé to loosen. (The soufflés will fall as they cool.) They can be prepared up to a day in advance and refrigerated. Bake in the muffin tins in a preheated 400°F oven for 5 to 7 minutes before serving.
Recipe courtesy "Sara Moulton Cooks at Home," Broadway Books, 2002.
This recipe was styled by chef Karen Pickus for Good Morning America.