Carrot Soufflé Recipe

Preheat oven to 190°C (375°F). Generously butter a 1.5–2.0 quart (1.5–2 L) soufflé dish or individual ramekins; dust with bread crumbs or grated Parmesan and tap out excess.

Place peeled, chopped carrots in a medium saucepan and cover with cold water. Add 1 tsp salt. Bring to a simmer over medium heat and cook until carrots are very tender, about 15–20 minutes. Drain thoroughly and transfer to a bowl.

While still hot, mash the carrots with 2 tbs butter, 3 tbs sugar, 3 tbs orange juice, and 1 tsp orange zest until very smooth. For the silkiest texture, press the mashed carrots through a fine sieve or purée in a food processor. Stir in 1 tsp cinnamon and 1 tsp nutmeg. Set aside to cool slightly.

In a small saucepan over medium heat melt 2 tbs butter. Add 2 tbs all-purpose flour and cook, stirring constantly, 1–2 minutes until the raw flour smell is gone but it does not brown.

Slowly whisk in 180 ml whole milk. Continue whisking and cook until mixture thickens into a smooth, slightly thickened béchamel (about 2–3 minutes). Remove from heat and let cool just until warm.

Whisk 4 large egg yolks into the warm roux until fully incorporated, then fold the yolk-roux mixture into the warm carrot purée until homogeneous. If using 1 cup cheese, stir it into the carrot mixture now. Taste and adjust seasoning.

In a clean, dry mixing bowl, use an electric mixer to beat 4 large egg whites with 1 tsp cream of tartar until foamy. Gradually add 2 tbs granulated sugar and continue beating to glossy, stiff but not dry peaks (peaks should hold shape but still be moist).

Fold one-quarter of the beaten egg whites into the carrot mixture to lighten it, using a large rubber spatula and gentle motion. Then carefully fold in the remaining egg whites in two additions, preserving as much air as possible. Work gently but thoroughly so no large streaks of white remain.

Spoon the soufflé mixture into the prepared dish(es), filling to just below the rim. Smooth the top lightly with an offset spatula. Run your thumb around the inside edge of the dish to create a small gutter (this helps the soufflé rise evenly). If making individual ramekins, fill similarly.

Place the dish on a baking sheet and bake at 190°C (375°F) until puffed, golden on top, and a thin knife inserted near the center comes out clean or with only very moist crumbs — about 25–30 minutes for a 1.5–2 quart dish, or 12–16 minutes for 6–8 oz ramekins. Avoid opening the oven while it bakes.

Remove from oven and serve immediately. The soufflé will begin to deflate after a few minutes. Optionally garnish with a small pat of butter or a light dusting of grated Parmesan and freshly chopped parsley.