Carrot Pudding Souffles With Buttered Spring Vegetables

More from this source
Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
480
FAT
95%
CHOL
109%
SOD
23%

Comments

Add a comment

Ingredients for 8 servings

1/2 cup (1 stick) unsalted butter, plus more for ramekins

1 small shallot, thinly sliced (about 1/4 cup)

2 pounds medium carrots, peeled and cut into 1/2-inch pieces (about 4 cups)

1 bay leaf

Coarse salt

1 cup heavy cream, plus more if needed for reheating souffles

6 tablespoons all-purpose flour

2 1/2 cups whole milk

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

Freshly ground pepper

6 large egg yolks

4 large egg whites

16 baby carrots, peeled and trimmed

32 sugar snap peas, trimmed, strings removed, plus pea shoots for garnish

You might also like

Lemon Souffle Pudding
Joy The Baker
Soufflé Orange Tapioca Cream
The British Larder
Corn Soufflé Puddings
Fine Cooking
Bread Pudding Souffle With Whiskey Sauce
Picky Palate
Dark Chocolate Soufflé With Christmas Pudding I...
Great British Chefs
Butternut Squash Pudding Soufflé
In Praise of Sardines
Indian Pudding Souffle
Cookstr
Bread Pudding Souffle With Whiskey Sauce
Cookstr
Bread Pudding Souffle With Whiskey Sauce
Cookstr
Lemon & Mixed Berry Souffle Pudding (Low Cal/Su...
Food.com