Carrot pudding soufflé with buttered vegetables
Perfect for your next dinner party!
How long will it take?
1 hour 30 minutes
What’s the serving size?
Serves 8
What do I need?
- ½ cup unsalted butter
- 1 small shallot
- 1.2kg medium carrots
- 1 bay leaf
- Coarse salt
- 1 cup thickened cream
- 6 tbsp plain flour
- 2½ cup whole milk
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground ginger
- Freshly ground pepper
- 6 large egg yolks
- 4 large egg whites
- 16 spring carrots
- 32 sugar snap peas
How do I make it?
- 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 a blender or a food processor, puree mixture (use caution when puréeing hot liquids in a food processor). Transfer carrot purée 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 purée, 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 200 degrees C. Lightly butter eight 170g 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 soufflés are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the soufflés 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 spring 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 soufflé onto a metal spatula, and then invert again onto a serving plate. Arrange carrots and peas on each plate. Garnish with pea shoots.
Notes
- You can make the soufflés a day ahead and refrigerate them, covered, in the ramekins. To reheat, unmould the soufflés and place them right side up on a rimmed baking sheet. Pour one-quarter cup heavy cream over top, and heat in a 190-degree oven until heated through and cream is bubbling, about twelve minutes. Prepare the vegetables while the soufflés are in the oven.
