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Miniature Jalepeno Souffles

Ingredients: 1/16 Cup(s) butter 37/454 Pound(s) all purpose flour 1 1/2 Tablespoon(s) pine nuts; finely chopped 1 jalapeno peppers; finely chopped 34/1453 Gallon(s) whole milk 1 Ounce(s) gruyere; shredded 87/2000 Ounce(s) salt 1/8 Teaspoon(s) pepper 1/2 Teaspoon(s) dijon mustard 1 egg; separated Directions: Special equipment: a nonstick mini-muffin pan with 12 (1/8-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep) Put oven rack in middle position and preheat to 400F. Butter muffin cups. Stir together 1 tablespoon flour and 1 tablespoon pine nuts in a small bowl. Dust cups with flour mixture, knocking out excess. Melt remaining tablespoon butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat. Add remaining 1 1/2 tablespoons flour and jalapeo and cook, stirring, 2 minutes. Whisk in milk (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes. Transfer to a bowl and add cheese, salt, pepper, mustard, and egg yolk, stirring until cheese is melted and mixture is well blended. Cool to room temperature, about 15 minutes. Beat egg white in a small deep bowl with an eggbeater or a handheld electric mixer at high speed until it just barely holds stiff peaks. Stir one fourth of whites into souffl mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into muffin cups, filling about halfway, and sprinkle with remaining 1/2 tablespoon pine nuts. Bake souffls until puffed and golden, 9 to 11 minutes. Cool in pan on a rack just until warm, then, if necessary, carefully run a small knife around edge of each souffl to loosen. (Souffls will fall as they cool.) Cooks' note: Souffls can be baked and cooled 1 day ahead, then chilled in pan, covered. Reheat in a 350F oven 5 to 7 minutes. Contributor: Gourmet September 2003 p 101
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