Total Time
25mins
Prep 15 mins
Cook 10 mins

Recipe courtesy Sara Moulton Sara Moulton Cooks at Home Try using a grapefruit spoon to seed the jalapeno.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Mix 1 tablespoon of the flour with 1/2 the pine nuts in a small bowl.
  4. Dust the tins with the flour and nut mixture.
  5. Tap out the excess.
  6. Melt the 1 tablespoon butter in a small saucepan over medium-high heat.
  7. Stir in the remaining 1 1/2 tablespoons flour and the jalapeno.
  8. Cook, stirring, for about 2 minutes.
  9. Whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk.
  10. Cool to room temperature.
  11. Beat the egg white until firm but not stiff.
  12. Stir a 1/4 of the white into the cheese sauce.
  13. Gently fold in the remaining white.
  14. Spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes.
  15. Cool in the tins on wire racks.
  16. When cool, run a small knife around the edge of each souffle.
  17. (The souffles will fall as they cool.) They can be prepared up to a day in advance and refrigerated.
  18. Bake in the muffin tins in a preheated 400 degree F oven for 5 to 7 minutes before serving.

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