Method

• 1.
  Using a pastry brush, liberally brush some of the softened butter over the base and, in upwards strokes, up the sides of 4 x 1 1/2-cup (375ml) capacity ceramic ramekins. Chill ramekins until butter has set.
• 2.
  Liberally brush more softened butter over base and in upwards strokes up the sides (this helps the souffle rise evenly). Divide parmesan among ramekins, then tilt each ramekin to help roll the parmesan around the inside to evenly coat base and side. Tap out excess parmesan. Chill until set, then keep in fridge until ready to use.
• 3.
  Preheat oven to 200°C/180°C fan-forced.
• 4.
  Finely chop 1 fresh jalapeno and set aside. Roughly chop remaining 5 fresh jalapenos and place in a small food processor with the pickled jalapenos and brine. Whiz until smooth.
• 5.
  Melt the extra 40g butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute. Remove pan from heat and stir in smooth jalapeno mixture until combined and smooth, then add coarsely grated cheddar, stirring until combined. Return pan to low heat and cook, stirring constantly, for 2-3 minutes until cheddar has melted and mixture is smooth. Remove pan from heat.
• 6.
  Place 2 tbs of the mixture in a small heatproof bowl and add egg yolks, stirring to combine. Add another 2 tbs of the mixture and stir to combine, then add the tempered yolk mixture back into the pan with the remaining jalapeno mixture and stir to combine. Set aside, keeping mixture warm, as it will be easier to incorporate into the egg white mixture.
• 7.
  Place the egg whites in a stand mixer fitted with the whisk attachment. Add the sugar and whisk on medium-high speed until soft peaks form (don’t over-whisk or you will get a souffle that rises but collapses quickly).
• 8.
  Place the jalapeno mixture in a large bowl and fold in 1 tbs of egg white mixture (this thins out the jalapeno mixture and avoids knocking out too much air from the egg whites when you incorporate them). Add half the remaining egg white mixture and fold until well incorporated. Repeat with remaining egg white mixture.
• 9.
  Fill a kettle and bring to the boil. Line a deep baking tray with a tea towel (this avoids ramekins wobbling and insulates their bases). Divide souffle mixture among the chilled ramekins. Tap the base of each ramekin on the benchtop, then use a small offset spatula to smooth the top of each. Run your thumbnail around the rim of each ramekin (this separation from the rim will encourage a clean rise and avoid toppled-over souffles).
• 10.
  Arrange ramekins in prepared tray (without ramekins touching) and place in oven. Carefully pour boiling water into tray so it comes halfway up the sides of the ramekins. Bake for 20 minutes, without opening the oven door, until souffles rise and tops are deep golden.
• 11.
  Remove souffles from the oven and, while still sitting in the water bath, immediately sprinkle the surface with finely chopped jalapeno and crumbled cheddar. Serve immediately.