Good Morning America Recipes

Miniature Jalapeno Soufflés

Add a Little Spice To Your Holiday Meal

Sara Moulton shares some delicious snack ideas for the New Year.
Difficulty: Moderate
Cook Time: min

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.


  • 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 jalapeño, seeded and minced
  • 6 tablespoons whole milk
  • 1/4 cup grated Gruyere cheese
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon Dijon mustard
  • 1 large egg, separated
  • Cooking Directions

    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.

    Other Recipes That You Might Like
    Recipe: Sandra Lee's Peppermint Bars
    Celebrate the Holidays with This Delicious Treat
    Recipe: Brownie Cheesecake Peppermint Bars
    12 Days of Cooking Contest Winner
    12 Days of Cooking: Emeril's Anytime Eggnog
    A Rich, Creamy Treat Just in Time for the Holidays
    Sara Moulton's Beer Bread
    Easy to Make, Easy to Eat
    Recipe: Sara Moulton's Basic Stuffing
    Sara Moulton's Basic Stuffing
    Sara Moulton's BBQ Chicken
    An Easy No-Frills Summer Dish
    Sara Moulton's Ham and Pecan Stuffing
    Sara Moulton's Thanksgiving Sides
    Sara Moulton's Creole Seasoning Recipe
    Add a Dose of Spice to Your Average Dinner
    Sara Moulton's Chopped Salad
    Full of Color and Crunch
    Sara Moulton's Pan Gravy
    Don't Let Your Turkey Go Naked
    Sara Moulton's Turkey Broth
    Get This Great Garnish for Thanksgiving
    Sara Moulton's Basic Yellow Cake
    Perfect for Birthday Parties
    Latest Recipes on 'GMA'
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    Karen's Cordon Bleu
    Check out "GMA's" chef/food stylist's delicious and celebratory chicken dish.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS