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Carrot Pudding Souffles with Buttered Spring Vegetables

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Thanks to a puddinglike batter, this stunning carrot-souffle appetizer won't deflate. A supporting cast -- sauteed baby carrots and sugar snap peas with their shoots -- reflects the season's vibrant colors and welcome flavors.

Source: Martha Stewart Living, April 2007
Servings

Ingredients

Directions

Cook's Notes

You can make the souffles a day ahead and refrigerate them, covered, in the ramekins. To reheat, unmold the souffles and place them right side up on a rimmed baking sheet. Pour one-quarter cup heavy cream over top, and heat in a 375-degree oven until heated through and cream is bubbling, about 12 minutes. Prepare the vegetables while the souffles are in the oven.

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Reviews

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How would you rate this recipe?
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  • bdbraceletsgma
    13 APR, 2017
    Can you make this without flour...gluten free?
    Reply
  • MS12086533
    16 SEP, 2011
    I found this souffle to be absolutely sublime! Moist, light and lovely.
    Reply

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