Food Network: Miniature Jalapeno Souffles

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Miniature Jalapeno Souffles
Recipe courtesy Sara Moulton Sara Moulton Cooks at Home, Broadway Books, 2002

Ingredients
One night on "Cooking Live" when I was removing the
seeds and ribs from a jalapeno without the protection of surgical gloves, a viewer
called in to say that at least I could make my job easier by using a grapefruit
spoon. If you happen to have one kicking around the house, try it. It works
nicely.

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 freshly ground black pepper
1/2 teaspoon Dijon mustard
1 large egg, separated

Instructions
Preheat the oven to 400 degrees F.

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. Mix 1 tablespoon of the flour with 1/2 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 jalapeno. Cook, stirring, for about
2 minutes. Whisk in the milk and add the cheese, salt, pepper, mustard, and egg
yolk. Cool to room temperature.

Beat the egg white until firm but not stiff. Stir a 1/4 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. When cool, run a small knife around the
edge of each souffle. (The souffles 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 degree F oven for 5 to 7 minutes before serving.