Name: Miniature Jalapeño Souffles
Cook time: 20 min
Total time: 1 hr
Yield: Makes 12 hors d'oeuvres
Ingredients: 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; a nonstick mini-muffin pan with 12 (1/8-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep)

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

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.

Recipe notes

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