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Ingredientes
- Ingredients:
- 1/2 cup (1 stick) unsalted butter, plus more for ramekins
- 1 small shallot, thinly sliced (about 1/4 cup)
- 2 pounds medium carrots, peeled and cut into 1/2-inch pieces
- 1 bay leaf
- Coarse salt
- 1 cup heavy cream, plus more if needed for reheating souffles
- 6 tablespoons all-purpose flour
- 2-1/2 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- Freshly ground pepper
- 6 large egg yolks plus 4 large egg whites
Direcciones
- Directions:
- 1. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallot, chopped carrots, bay leaf, and 1 teaspoon salt. Cover, and cook, stirring occasionally, until carrots are tender,20 to 25 minutes. (Reduce heat to medium-low after 15 minutes if needed to prevent carrots or butter from browning.)
- 2. Stir in cream. Bring mixture just to a simmer, and immediately remove from heat; discard bay leaf. Using an immersion blender or a food processor, puree mixture (use caution when pureeing hot liquids in a food processor). Transfer carrot puree to a small bowl; set aside.
- 3. Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon; cook stirring constantly, 3 minutes. Whisk in milk gradually. Use a rubber spatula to scrape bottom and corners of pan.
- 4. Reduce heat to low. Cook, stirring often to prevent lumps from forming, 15 minutes. Whisk in carrot puree, and remove from heat. Stir in nutmeg, ginger, and 1 teaspoon salt; season with pepper. Transfer to a large bowl; let cool completely., about 30 minutes.
- 5. Preheat oven to 400 degrees. Lightly butter eight 6-ounce ramekins; set aside.
- 6. Add yolks, one at a time, to carrot mixture, whisking well after each addition.
- 7. Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture.
- 8. Ladle mixture into prepared ramekin, filling almost to the rims. Place ramekins in a roasting pan, and transfer to oven. Pour enough boiling water into pan to come about three-quarters of the way up sides of ramekins. Bake until souffles are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the souffles to a wire rack, and let cool 10 minutes.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 8 servings | |
| Calories 305 | |
| Calories from Fat 207 | 68% |
| Total Fat 23.41g | 29% |
| Saturated Fat 13.58g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 114mg | 5% |
| Potassium 470mg | 13% |
| Total Carbs 18.89g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 8.91g | 6% |
| Protein 6.49g | 10% |
