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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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 degrees. 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.

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 ina 375-degree oven until heated through and cream is bubbling, about 12 minutes. Prepare the vegetables while the souffles are in the oven.

Reviews (2)

22 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
04/13/2017
Can you make this without flour...gluten free?
Rating: Unrated
09/16/2011
I found this souffle to be absolutely sublime! Moist, light and lovely.