Spiced carrot souffle

By Aurél du blog Les gourmandises d'Aurél ...

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Ingredients

Ingredients:
3/4 lb carrots
1/2 tbs + 2/5 stick of butter for molds
1/3 cup flour + extra for dusting molds
1 cup milk
3 egg yolks
5 egg whites
1/2 chicken bouillon cube
1/2 tsp ground cumin
1/2 tsp ginger powder
1/2 tsp coriander powder
salt
8 ramekins

Details

Servings 8
Level of difficulty Average
Preparation time 40mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

Using a pastry brush, butter your ramekins well, dust with flour and remove excess, then reserve the ramekins in the fridge.

Step 2

In a saucepan, boil water with the chicken stock.

Wash, peel, and slice the carrots. Place in boiling water and cook 30 minutes. Drain and mix them and set aside. Preheat oven to 450°.

Step 3

Make a white sauce: melt butter, add flour mix well. Pour the milk gradually, stirring with a wooden spoon until the sauce thickens. Remove from heat.

Step 4

Immediately add the egg yolks one by one into the white sauce and mix well. Add salt and spices. Mix while adding pureed carrots and let cool to room temperature.

Step 5

With a pinch of salt, beat the egg whites until stiff. Then stir into mixture gently to keep an airy mixture.

Step 6

Pour into the ramekins, leaving 1 cm below the rim. Bake the soufflé in the bottom of the oven (convection and avoid opening the oven door while cooking!), Lower the heat to 375 ° and bake about 15 minutes. If you make the soufflé in a large dish must cook for 25 minutes. Serve immediately!