Carrot Pudding Souffle
By: Jo Ann
Published: Sunday, May 16, 2010 - 12:33pm

Ingredients




Ingredients:

1/2 cup (1 stick) unsalted butter, plus more for ramekins
1 small shallot, thinly sliced (about ¼ cup)
2 pounds medium carrots, peeled and cut into ½-inch pieces
1 bay leaf
Coarse salt

1 cup heavy cream, plus more if needed for reheating souffles
6 tablespoons all-purpose flour
2 1/2 cups whole milk
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Freshly ground pepper

6 large egg yolks plus 4 large egg whites

Preparation

1 Directions: 2 Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallot, chopped carrots, bay leaf, and 1 teaspoon salt. Cover, and cook, stirring occasionally, until carrots are tender,20 to 25 minutes. (Reduce heat to medium-low after 15 minutes if needed to prevent carrots or butter from browning.) 3 Stir in cream. Bring mixture just to a simmer, and immediately remove from heat; discard bay leaf. Using an immersion blender or a food processor, puree mixture (use caution when pureeing hot liquids in a food processor). Transfer carrot puree to a small bowl; set aside. 4 Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon; cook stirring constantly, 3 minutes. Whisk in milk gradually. Use a rubber spatula to scrape bottom and corners of pan. 5 Reduce heat to low. Cook, stirring often to prevent lumps from forming, 15 minutes. Whisk in carrot puree, and remove from heat. Stir in nutmeg, ginger, and 1 teaspoon salt; season with pepper. Transfer to a large bowl; let cool completely., about 30 minutes. 6 Preheat oven to 400 degrees. Lightly butter eight 6-ounce ramekins; set aside. 7 Add yolks, one at a time, to carrot mixture, whisking well after each addition. 8 Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture. 9 Ladle mixture into prepared ramekin, filling almost to the rims. Place ramekins in a roasting pan, and transfer to oven. Pour enough boiling water into pan to come about three-quarters of the way up sides of ramekins. Bake until souffles are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the souffles to a wire rack, and let cool 10 minutes.