Carrot Souffle Recipe
So for September, I challenged myself to make soufflé for The Scary Adventure. This post is a little late…I was mad at this dish and here’s why. First, I burned some butter. Then I made half the soufflé (the part with the egg yolks) and I set it out to let it could cool. I walked away and my dog ate it. All of it. Uggghhh. So by this point, I have the recipe basically memorized (which is kinda cool), but I have to make it all again. Plus the sun is setting so I don’t even know if I’m going to get pretty pictures.
At this point, I’m almost in tears because I’m pretty sure the soufflé is trying to sabotage me. I’m so lucky I have a great boyfriend who gave me a big hug and motivated me to give soufflé one more chance. He’s a cool guy. Fortunately, I had just enough ingredients left to have one more go at making a carrot soufflé.
So, today I have managed to make Carrot Soufflés for you. What I learned this time making soufflés is that you really need to adjust cooking times if you are making individual soufflés instead of one big soufflé. These soufflés were really quite tasty, even though I over cooked them slightly. In the recipe below I adjusted the time so your soufflés can be even better than mine. The curry powder gives these guys an extra level of flavor to really bring everything together. To make this a sweet dish, add in some sugar and use nutmeg instead of curry powder. Enjoy your carrot souffle!
Carrot soufflé with curry powder for a little twist.
- 1 Tbsp grated parmesan cheese
- 1.5 Tbsp butter + extra for buttering ramekins
- 1.5 Tbsp flour
- 4 carrots
- 1/2 tsp curry powder
- 1/2 tsp garlic powder
- pinch of salt
- 2/3 cup milk
- 2 egg yolks
- 3 egg whites
- 1/4 tsp cream of tartar
- Preheat oven to 375 degrees F.
- Butter 2 small ramekins and coat with parmesan cheese. Put in the freezer.
- Steam the carrots until very tender.
- Puree carrots or mash up by hand.
- Mix flour, curry powder, garlic powder, and salt together until uniform.
- Melt butter over medium heat until water is cooked out and it has tiny bubbles.
- Add in the flour and stir. Cook for about 2 minutes.
- Add in the milk and whisk. Once the mixture reaches a boil, remove from heat.
- In a different bowl, whisk the egg yolks until they begin to look creamy.
- Temper in the egg yolks by adding a small portion of the milk mixture and whisking. Repeat until the egg yolks are heated up. Then combine fully.
- Stir in the pureed/mashed carrots.
- Let this egg yolk and carrot mixture cool to room temperature.
- Whip the egg whites until they start getting pretty foamy.
- Add in the cream of tartar.
- Continue whipping until the egg whites reach stiff peaks.
- Take about 1/3 or less of the egg white mixture, and mix into the egg yolk mixture.
- Gently fold in 1/3 of the cooled egg yolk mixture into the egg whites.
- Repeat until all the egg yolk mixture is incorporated.
- Remove ramekins from freezer.
- Scoop 1/2 the mixture into one ramekin and 1/2 into the other ramekin. You may have some mixture left over.
- Place in oven and bake for 20 minutes. Do not open oven during this time.
- Test soufflés for doneness with a knife.
- Serve immediately.
Recipe can be doubled.
To make a sweet soufflé, add in some sugar and use nutmeg instead of curry powder.
Note: I used Alton Brown’s cheese souffle for the base of this recipe and then modified it with my own carrot curry twist.