Miniature Jalapeno Souffles

Recipe courtesy Sara Moulton Sara Moulton Cooks at Home, Broadway Books, 2002

Show: Sara's SecretsEpisode: Effortless Entertaining: Cocktail Party

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
10 min
Level:
Easy
Yield:
12 hors d'oeuvres

Times:

Prep: 15 min
Inactive Prep: --
Cook: 10 min
Total:: 25 min

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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

Directions

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.

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Comments & Reviews

recipe Miniature Jalapeno Souffles
Anonymous 05-30-2007
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Gruyere's not very convenient or practical
Rated: 4 stars out of 5

Has anyone tried this recipe with another kind of cheese in it's place, that came out tasting good?
recipe Miniature Jalapeno Souffles
Sally Philadelphia, PA 03-25-2007
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tasty and light
Rated: 5 stars out of 5

These little souffles were a cinch to make and tasted great warm and also at room temperature. I definitely recommend taking... Sara's hint about the getting a spicy jalepeno; my pepper was really mild! I think this recipe could be adapted to lots of flavors and could be used as "pillows" for lamb or pork chops. Its a great addition to the recipe box.Read more
recipe Miniature Jalapeno Souffles
mary iowa city, IA 03-12-2007
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Great and easy
Rated: 5 stars out of 5

Easy to make with lots of flavor. Sara is such a treasure, wish more people saw the value of quality cooking rather than... hopping on the "stoup" and "sammies" bus.Read more
recipe Miniature Jalapeno Souffles
Melinda Albuquerque, NM 02-09-2007
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Good taste, small recipe
Rated: 5 stars out of 5

Following the recipe exactly, it was way too small. I'd double it for two people and I'm gong to take it way up for... Thanksgiving. It was really good - and EASY. Should be a huge hit next November.Read more
recipe Miniature Jalapeno Souffles
stephanie sacramento, CA 01-01-2007
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These are awesome!
Rated: 5 stars out of 5

These mini souffles are great. I always double the recipe because they go so quickly.
recipe Miniature Jalapeno Souffles
William Springboro, PA 10-10-2005
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Great Souffles
Rated: 5 stars out of 5

Nice and easy. A welcome change in souffle taste.