Carrot Pudding Soufflés½ cup (1 stick) unsalted butter, plus more for ramekins
1 small shallot, thinly sliced (about ¼ cup)
2 lbs. medium carrots, peeled and cut into ½ in. pieces (about 4 cups)
1 bay leaf
1 cup heavy cream
6 tbsp. all-purpose flour
2 ½ cups whole milk
¼ tsp. freshly grated nutmeg
¼ tsp. ground ginger
Freshly ground pepper
6 large egg yolks plus 4 large egg whites
1. Melt 2 tbsp. butter in a medium saucepan over medium heat. Add shallots, chopped carrots, bay leaf and 1 tsp. salt. Cover, and cook, stirring occasionally, until carrots are tender.
2. 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. Transfer carrot puree to a small bowl and set aside.
3. Melt 4 tbsp. butter in medium saucepan over medium heat. Stir in flour with a spoon, cook, stirring constantly, 3 minutes. Whisk in milk gradually. 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 tsp. salt, season with pepper. Transfer to a large bowl; let cool completely.
4. Preheat oven to 400º. Lightly butter eight 6-oz. ramekins, set aside.
5. Add yolks, one at a time, to carrot mixture, whisking well after each addition.
6. Beat egg whites until soft peaks form. Fold into carrot mixture.
7. Ladle mixture into prepared ramekins, filling almost to the rims. Place ramekins in a roasting pan and transfer to oven. Bake until soufflés are puffed and set, and tops begin to brown, about 35 minutes. Remove from oven and allow to cool. Soufflés may be prepared a few hours in advance up to this point. When ready to serve, invert soufflés onto a cookie sheet.
8. Brush with melted butter and reheat at 350º for 8-10 minutes. Transfer to serving plates.
Traditional Stuffing >