Bruleed Carrot Souffle

I read a lot of food blogs. It is how I get a lot of my recipes, or inspiration for my recipes. One of the food blogs that I came across very early on was She’s Becoming DoughMessTic. Susan has a ton of great recipes, go check them out! This one caught my eye right away. I love carrots, especially cooked carrots. Plus, with cinnamon, ginger, sugar, and butter, it sounded like a unquestionable winner.
I made a few changes to the recipe, so if you want to read the original recipe, head on over to DoughMessTic and check it out (she has better pictures as well). I don’t have a kitchen torch, so I used my broiler, but I was impatient and we were all hungry. So my sugar is still unmelted on the top. Which doesn’t look that pretty. Susan’s pictures are much better, as her sugar is actually bruleed. I also used a small baking dish instead of ramekins. Mostly because I wanted to use my new pretty green dish. I also reduced the butter by half. It still has a lot of fat and a lot of sugar in it. I made this as our vegetable with the meal, but it could definitely definitely stand tall as a dessert.

 

Bruleed Carrot Souffle

1 pound carrots, cleaned, peeled and roughly cut
1/4 cup packed dark brown sugar
1/4 cup packed light brown sugar
1/4 cup melted butter
2 large eggs
3 tablespoons all purpose flour
1 teaspoon baking powder
pinch of salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Sugar, for topping (optional)

1) Preheat oven to 350. Spray 4 ramekins or baking dish, set aside.
2) In medium pot with steamer insert, steam the carrots until fork tender. Set aside. (Original recipe calls for boiling–this would be fine too. I’ve been making my own baby food and have been on a steaming kick lately. Everything gets steamed.)
3) Combine dark brown sugar, light brown sugar, melted butter, eggs, flour, baking powder, salt, cinnamon, and ginger in food processor and pulse until well combined. Add in cooked carrots and continue to pulse until smooth, scraping down the edges as needed.
4) Divide carrot mixture into prepared baking dish(es) and bake for 40-45 minutes (if you do it in one baking dish it will take longer–mine took closer to an hour), or until no longer loose in the middle. Remove from oven. Sprinkle with sugar, if desired, and caramelize with kitchen torch or place under broiler.

Verdict: This was really, really good. I didn’t miss the butter I took out at all. Like I said before, I think next time I would make this as a dessert. It was very sweet and very rich. It tastes like pumpkin pie.
Husband’s take: Skeptical at first (why is he scared of everything I make?) but he ended up loving it. He had leftovers for breakfast the next morning.
Changes I would make: None really. I’d gain a little patience and finish bruleeing the sugar. Patience is not my best virtue when I’m not at work (where I have to be patient).
Difficulty: Easy.
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6 comments

  1. Rachel, these carrots sound delicious. I'm new to your blog and while I was here decided to poke around a bit. I'm so glad I did that. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings…Mary

  2. This looks amazing! I think even Joel would like his cooked carrots in this:)

  3. This looks fantastic and I have never, ever thought of making a carrot souffle, but after seeing yours, I feel I must.

  4. I've never heard of this dish, but I love cooked carrots – thanks for the idea! :D

  5. Oh, this looks yummy! Love new recipes. Thanks for sharing. :)

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