Sarina’s Miniature Hot Pepper Soufflés (recipe)
I have always been intimidated by soufflés. No, that’s not quite true. I had never thought of a soufflé� as something that should intimidate me, until I saw the horrors that Lucy Liu’s character had with them in one of the Charlies’ Angels movies. Ever since then, I had been intimidated by soufflés. As one of my resolutions for 2007 was to overcome my fear of dishes that deal with whipping egg whites when I saw the Hay Hay it’s Donna Day challenge with Soufflé as its theme I knew I had to take it.
This was my first time making a soufflé of any kind. I had fully intended to find a recipe and follow it to the letter. And I did. Kinda. Sorta. Let’s say I had the best of intentions, but like Chennette I often find myself beginning with one recipe and then improvising so much that I end up with something completely different. 
The results of this, my first attempt, were flat to say the least.
:**(
I would have been more depressed if they hadn’t tasted so damn good though. I knew I was on to something!! I IM’d my college friend Lynn of RedSheepCrafts and asked her to tell me where I had gone wrong. With a little virtual diagnosis I was armed with a series of ‘tactical’ changes for my second attempt 24 hours later.
To say that I was thrilled would be an understatement 
I immediately IMd the pics to Lynn while rhapsodizing on the bite-sized creamy fluffiness that were these cocktail worthy concoctions. Next time I -may- add a tad more pepper but I think they are perfect as they are, and any further tweaking would just be me not knowing when to leave well enough alone 
Sarina’s Miniature Hot Pepper Soufflés
——————————————————————————–
INGREDIENTS:
1 tablespoon unsalted butter plus additional for buttering muffin cups
2 1/2 tablespoons cake flour
1/2 small onion, finely chopped
1/4 scotch bonnet pepper, seeded and finely chopped
6 tablespoons whole milk
1 tablespoon shredded Parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
3 egg whites
2 egg yolks
METHOD:
1. Butter muffin cups.
2. Dust bottom of cups with flour mixture, knocking out excess.
3. Sprinkle bottom of cups with a little of the Parmesan
4. Make about 9 cuffs with strips of aluminum foil (thoroughly greased and floured), place in muffin tin
5. Combine finely minced onion and scotch bonnet pepper
5. Melt remaining tablespoon butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat.
6. Add remaining 1 1/2 tablespoons flour and onion/pepper mixture
7. Cook, stirring, 2 minutes.
8. 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.
9. Transfer to a bowl and add cheese, salt, pepper, mustard, and egg yolks, stirring until mixture is well blended.
10. Cool to room temperature,about 15 minutes.
11. Meanwhile, put oven rack in middle position and preheat to 400?Ǭ?F.
12. Beat egg whites in a small deep bowl with an eggbeater or a handheld electric mixer at high speed until it just barely holds stiff peaks.
13. Stir one fourth of whites into souffl?ɬ� mixture to lighten, then fold in remaining whites gently but thoroughly.
14. Spoon into cuffs, filling about halfway.
15. Bake soufflés until puffed and golden, 9 to 11 minutes.
16. Cool in pan on a rack just until warm.
17. Remove cuffs carefully. They should come off easily though. (Souffl?ɬ�s will fall slightly as they cool.)
Makes 9 mini soufflés
Oh wow, those look amazing. Scotch Bonnets in Souffle . . . AWESOME! I of course waiting to the last minute to make mine for this event and will attempt my first souffle ever tomorrow night. Hope I have better luck with my first batch!
souffles
mmm
you know Rachel, I had a habanero pepper/lime cheesecake once
i saw it and i just had to try it!
Not so easy, is it? I recently saw an on-line food blog index that had an entry with “souffle” in the title, with the helpful operational note alongside it – “down”. I laughed so much it hurt.
HAAHAH
why you laughed Trig 
hahaaha 
and now I think I am gonna get some ramekins next month and try more 
!!
it was fun though (once i pushed past frustration)
yeah
so we will both be souffl?ɬ© newbies 
I can’t wait to see how yours come out 
One of my friend’s suggestions was to ad 1 more egg white than the recipe calls for 
and make sure that there is enough dusting on the sides of what you’re using to let the souffl?ɬ© cling and rise 
using a cuff if necessary 
was it th3 yum?
Oh those souffles look like bite size goodies of fluffines! the pepper must have added a good zing to it too!
I love me my pepper
First one I’ll tackle when I get my ramekins is your oatmeal one 
Looks like the most elegant of comfort foods 
I LOVE that you showed the pic of the flat souffles… very comforting.
really?
i was feeling so shame about puttin’ it up 
like everyone would be laughing at me 
but i just wanted to be honest, y’know? but you are now the second person to say it helped, so I feel a little better now 
Nikki,
Just before you add the egg yolks do you have to cool the mixture when it comes off the stove? or you can add the egg yolks just as it comes off the stove?
what i do with rouxs and such is i whisk them til they start to get thick and then take them off the stove still whisking cos the heat will continue thickening them for a little bit and then the whisking cools it too… so that’s what i did … so the mixture was cooled a little bit (maybe 5 minutes?) and then i whisked in the yolks wikked fast …
mosquito bitin meh
ok…i am on y way to trying these today
awesome
!
Girl it in the oven now and I am scared to look hahahah…I know what they say about them falling!
put on the light
put on the light 
heeheeheheehe
ok I think something went wrong
I think The last folding part I didn’t do properly because it is flat!
Why yuh fren say it come out flat?
Girl it flat but it tasting DAMN GOOD! I will try it again a next time but these will be eaten!
yes, see that taste was why i tried again!!
peep my response to Rachel above
the extra egg white shouldn’t be needed cos i wrote it into the recipe but make sure the cuffs have enough flour and butter on them 
and also with the folding you don’t want to lose the volume of the egg whites… i had decided not to put the pic of the egg yolks and whites when folded together but i’ll email it to you now so you can see if there was a diff 
since i have felt the pain of the flat souffl?ɬ© i will not give you grief over mashin up meh threadz
well it almost done ..I never taste a ting so good!
oh gorm
yuh makin meh blush!! 
the anticipation builds
Ok Nikki…All I have to say is that you produced a winner with the souflees! YEAH! I blogged mine. i am satisfied with the taste of it as is…but if i had a dinner party I would pay more attention to the cuffs and the egg white…Thanks so much for this! I think I may enjoy yeastless baking in the future
I got your email. I don’t really have small pans so I will have to rig a little something together and see what happens next.
These souffles look so good. I’m drooling!
thanks!!
they were very yummy 
very cute souffl?ɬ©s. as you know, if not eaten right away, it’s flatsville for them. they’re a tricky thing sometimes. usually make them in ramekings with parchment “colliers”. hot pepper ones…nice idea.
these didn’t go flat though.. which was pretty cool..i know cos my parents didn’t wake up til like 3 hours after i made them and they still looked like in the pics
the first batch just never went anywhere… 
i don’t have ramekins (yet) … they’re on my todo list.. but these are much smaller than ramekins though.. they were bite sized 
so cute 
… my friend said ‘foil cuffs’… i guess that’s the yank equivalent 
i’m still on my first box of parchment paper.. bought it like 5 years ago… been nursing it 
so very yum
pepper in my cheesecake
You didn’t need to buy the little dishes the rameskins? I was thinking to buy some but if you don’t need them to make beautiful souffles maybe I won’t ..hehe
hi!
I didn’t use ramekins, no … i don’t have any (yet) … i used the aluminium foil cuffs inside of the indentations of a muffin/cupcake tin… they were really small as a result (bite sized) .. but that’s how i had wanted them 
I will eventually get ramekins though, for the bigger individual sized portions, esp. desserts 
but they’re so cute…who cares if you *need* them to make souffles…i mean don’t let it stop you from making them…but get them cuz they take pretty pictures!
also
they wow guests and family
gimme ur ramekins
I must try using muffin pans for mini souffl?ɬ©s. I think it is agreat idea. I love that you shared your flat ones…but your fluffy one looks perfect. Thanks for joining in HHDD.
thanks barbara!
I think the muffin pans with collar would make a lovely souffle…as evidenced by yours! They look great and I’m sure tasted amazing as well…with scotch bonnet…woooo!
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