This recipe is inspired by a 200-year-old carrot pudding recipe. That is to say, it is not the light, airy soufflé you may be more familiar with. It’s more like a custard without the heavy cream base.
Ingredients
- 1 pound carrots, cleaned and cut into 1-inch pieces
- 1/4 cup full-fat yogurt
- 2 tablespoons butter, softened
- 1/3 cup sugar
- 3 eggs, separated
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Preparation
Add the carrots to a pot that fits them all and add a cup of water. Cover the pot and cook over medium heat until the carrots have softened (add more water to the pot if necessary). Allow the carrots to cool from steaming to warm. Add the carrots, yogurt, butter, sugar, salt and egg yolks into a blender or food processor and blend until smooth. Pour the purée into a mixing bowl. Reserve.
In another mixing bowl, add the egg whites and whip them until they form soft peaks. Fold the whipped egg whites into the carrot purée.
Preheat oven to 350 F.
Grease a 10-inch by 10-inch (if using another size, like 9-inch by 13-inch, adjust cooking time) baking dish then add the carrot soufflé batter. Bake for approximately 45 to 50 minutes. Remove from the oven and let cool before serving.
Serve the soufflé at room temperature or chilled. Top with sweetened whipped cream and orange zest.
