Miniature Jalapeno Souffles

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.5 teaspoon dijon mustard 
• 1 large eggs separated
• 2.5 tablespoons flour all-purpose
• 0.3 cup gruyère cheese grated
• 1 small jalapeño minced seeded
• 0.3 teaspoon kosher salt 
• 2 tablespoons pinenuts very finely chopped
• 1 tablespoon butter unsalted for buttering the tins
• 6 tablespoons milk whole

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• muffin tray

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. Dust the tins with the flour and nut mixture. Tap out the excess.
4. 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.
5. Whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk. Cool to room temperature.
6. 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.
7. Bake in the muffin tins in a preheated 400 degree F oven for 5 to 7 minutes before serving.