Carrot Pudding Souffles with Buttered Spring Vegetables
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.
Martha Stewart Living, April 2007
- 1/2 cup (1 stick) unsalted butter, plus more for ramekins
- 1 small shallot, thinly sliced (about 1/4 cup)
- 2 pounds medium carrots, peeled and cut into 1/2-inch pieces (about 4 cups)
- 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
- 4 large egg whites
- 16 baby carrots, peeled and trimmed
- 32 sugar snap peas, trimmed, strings removed, plus pea shoots for garnish
- 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.)
- 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.
- 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.
- 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.
- Preheat oven to 400. Lightly butter eight 6-ounce ramekins; set aside.
- Add yolks, one at a time, to carrot mixture, whisking well after each addition.
- Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture.
- Ladle mixture into prepared ramekins, 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.
- Before serving, bring a medium pot of water to a boil; add 2 teaspoons salt. Add carrots; cook 2 minutes. Add peas; cook until carrots are tender and peas are bright green, about 2 minutes more.
- Melt remaining 2 tablespoons butter in a small saucepan over low heat. Drain vegetables; toss with the melted butter.
- Invert each souffle onto a metal spatula, and then invert again onto a serving plate. Arrange carrots and peas on each plate. Garnish with pea shoots.
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