Ingredients and Weight:
- 1 large carrot (about 1 cup grated)
- 1 cup heavy cream
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 3 large eggs, separated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease and flour an 8-inch round baking dish.
- Grate the carrot.
- In a saucepan over medium heat, melt the butter and whisk in the flour.
- Gradually whisk in the heavy cream until smooth. Bring to a simmer and cook, stirring constantly, until thickened.
- Remove from heat and stir in the grated carrot, salt, and pepper.
- In a large bowl, beat the egg yolks until light and fluffy. Gradually whisk in the warm carrot mixture.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the carrot mixture.
- Pour the mixture into the prepared baking dish and sprinkle with grated Parmesan cheese.
- Bake for 45 minutes, or until golden brown and set.
Nutritional Information:
Per serving (1/8 of the soufflé):
- Calories: 250
- Fat: 15g
- Carbohydrates: 20g
- Protein: 12g
Dish Characteristics:
- Light and airy texture
- Rich and creamy flavor
- Vibrant orange color
- Hints of carrot sweetness
- Perfect for a special occasion or as a side dish
User Comments:
- "This soufflé is absolutely divine! The carrot flavor is subtle yet noticeable, and the texture is simply heavenly."
- "I'm not usually a fan of carrots, but this soufflé has converted me. It's so fluffy and flavorful."
- "I love the presentation of this dish. The golden crust and bright orange center make it visually appealing."
- "This soufflé is a great way to get your kids to eat their vegetables. They'll love the sweet flavor and fluffy texture."
- "I've made this soufflé several times, and it always turns out perfectly. It's a crowd-pleaser for sure."
Special Precautions and Tips:
- Make sure to whisk the egg whites until stiff peaks form to achieve a light and airy texture.
- Do not overmix the batter once you have folded in the egg whites, as this can deflate the soufflé.
- Serve the soufflé immediately for the best flavor and texture.
- If you do not have a round baking dish, you can use a 9-inch square baking dish instead. Just adjust the cooking time accordingly.
