Ingredients
-
1
-
2 1/2
-
2
-
1
-
6
-
1/4
-
1/4
-
1/8
-
1/2
-
1
-
-
-
-
-
Directions
Miniature Jalapeno Souffles, Recipe courtesy Sara Moulton Sara Moulton Cooks at Home Try using a grapefruit spoon to seed the jalapeno , Recipe courtesy Sara Moulton Sara Moulton Cooks at Home Try using a grapefruit spoon to seed the jalapeno
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Steps
|
1
Done
|
Preheat the Oven to 400 Degrees F. |
|
2
Done
|
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
Done
|
Mix 1 Tablespoon of the Flour With 1/2 the Pine Nuts in a Small Bowl. |
|
4
Done
|
Dust the Tins With the Flour and Nut Mixture. |
|
5
Done
|
Tap Out the Excess. |
|
6
Done
|
Melt the 1 Tablespoon Butter in a Small Saucepan Over Medium-High Heat. |
|
7
Done
|
Stir in the Remaining 1 1/2 Tablespoons Flour and the Jalapeno. |
|
8
Done
|
Cook, Stirring, For About 2 Minutes. |
|
9
Done
|
Whisk in the Milk and Add the Cheese, Salt, Pepper, Mustard, and Egg Yolk. |
|
10
Done
|
Cool to Room Temperature. |
|
11
Done
|
Beat the Egg White Until Firm but not Stiff. |
|
12
Done
|
Stir a 1/4 of the White Into the Cheese Sauce. |
|
13
Done
|
Gently Fold in the Remaining White. |
|
14
Done
|
Spoon Into the Prepared Tins, Sprinkle With the Remaining Pine Nuts, and Bake Until Puffed and Golden, 7 to 10 Minutes. |
|
15
Done
|
Cool in the Tins on Wire Racks. |
