Brûléed Carrot Soufflé
About this brûléed carrot soufflé
If you’re new to cooking, you may wonder about the word “brûléed”. Maybe you’ve heard of crème brûlée which is a creamy dessert topped with a crackly thin layer of caramelized sugar. To brûlée a dessert, you add a thin layer of sugar to the surface and either use a torch or broiler to turn the sugar into that crisp, clear coat of yumminess.
When I first made this recipe, I didn’t have a kitchen torch, so I used my broiler. This method works but be patient and watch it closely so the sugar doesn’t burn, and you’ll have good results. If you would rather skip the brûlée and top your soufflé with freshly whipped cream or just leave it plain, that’s perfect, too.
Use a small baking dish or individual ramekins. Either are fine and it depends on what you happen to have in your cupboard.
The ingredients are really very simple and you may already have everything you need in your pantry and fridge. I changed the original recipe and made it a bit healthier, reducing the butter by half, but it still has plenty of flavor to make it a delicious treat.
What’s in this carrot soufflé?
- Carrots (a whole pound!)
- Brown sugar, both dark and light
- Cinnamon and ginger
- Baking powder and a pinch of salt
- Granulated sugar, for the brûlée
“What’s up, doc?”
Carrots can be enjoyed in a variety of ways. Don’t be limited to munching them raw (even though they are really good that way). Try:
- Carrot Ginger Soup
- Crockpot Carrots with Cinnamon Glaze
- Brown Sugar Glazed Carrots with Bourbon
- How to Make Roasted Whole Carrots
- Moroccan Carrot Noodle Salad with Chickpeas and Walnuts
- Roasted Carrots with Cumin
- Carrot Cake Muffins with Cream Cheese Filling
- Carrot Pesto Recipe
- Carrot Soup with Crispy Shallots
- Carrot, Orange, and Ginger Juice without a Juicer
- Roasted Carrots with Thyme and Nutmeg
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 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)
- Preheat oven to 350°F. Spray 4 ramekins or baking dish, set aside.
- In medium pot with steamer insert, steam the carrots until fork tender. Alternatively, boil carrots in saucepan; drain well. Set aside.
- 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 cooked carrots and continue to pulse until smooth, scraping down the edges as needed.
- Divide carrot mixture into prepared baking dish(es) and bake for 40-45 minutes for ramekins, or 60 minutes for baking dish, 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 under high heat, until caramelized.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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