MINIATURE JALAPENO SOUFFLÉS

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MINIATURE JALAPENO SOUFFLÉS

 

Don't be nervous about making these rich and spicy

soufflés — they're durable enough to be reheated. And

it's normal for the puffy tops to fall when you remove

the soufflés from the oven.

 

Active time: 20 min

Start to finish: 1 hr

 

1 tablespoon unsalted butter plus additional for

buttering muffin cups

2 1/2 tablespoons all-purpose flour

1 1/2 tablespoons pine nuts, very finely chopped

1 small whole pickled jalapeño or 5 slices, seeded and

finely chopped (1 tablespoon)

6 tablespoons whole milk

1 oz finely shredded Gruyère (1/4 cup)

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 teaspoon Dijon mustard

1 large egg, separated

 

Special equipment: a nonstick mini-muffin pan with 12

(1/8-cup) cups (each about 1 3/4 inches wide and 3/4

inch deep)

 

Put oven rack in middle position and preheat to 400°F.

 

 

Butter muffin cups. Stir together 1 tablespoon flour

and 1 tablespoon pine nuts in a small bowl. Dust cups

with flour mixture, knocking out excess.

 

Melt remaining tablespoon butter in a 1- to 1

1/2-quart heavy saucepan over moderately high heat.

Add remaining 1 1/2 tablespoons flour and jalapeño and

cook, stirring, 2 minutes. Whisk in milk (mixture will

temporarily look curdled) and bring to a simmer,

whisking, then cook, whisking constantly, until thick

and smooth, about 3 minutes.

 

Transfer to a bowl and add cheese, salt, pepper,

mustard, and egg yolk, stirring until cheese is melted

and mixture is well blended. Cool to room temperature,

about 15 minutes.

 

Beat egg white in a small deep bowl with an eggbeater

or a handheld electric mixer at high speed until it

just barely holds stiff peaks. Stir one fourth of

whites into soufflé mixture to lighten, then fold in

remaining whites gently but thoroughly.

 

Spoon into muffin cups, filling about halfway, and

sprinkle with remaining 1/2 tablespoon pine nuts. Bake

soufflés until puffed and golden, 9 to 11 minutes.

Cool in pan on a rack just until warm, then, if

necessary, carefully run a small knife around edge of

each soufflé to loosen. (Soufflés will fall as they

cool.)

 

Cooks' note:

• Soufflés can be baked and cooled 1 day ahead, then

chilled in pan, covered. Reheat in a 350°F oven 5 to 7

minutes.

 

Makes 12 hors d'oeuvres.

 

 

 

 

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