Carrot Pudding Souffles with Buttered Spring Vegetables
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.
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.