Here is a larger photo of Paula Shoyer's Mini Carrot Soufflés with Cinnamon Crème Anglaise.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Yield: 8 servings Carrot Soufflé
- Spray oil or extra parve margarine for greasing
- 1 pound carrots, peeled and cut into 1-inch chunks
- 1/2 cup parve corn flake crumbs
- 1/2 cup light brown sugar
- 1/4 cup ground walnuts
- 1/4 cup chopped pecans (1/4-inch pieces)
- 3/4 cup (1 1/2 sticks) parve margarine, melted, divided
- 1 tablespoon pure maple syrup
- 3 large eggs
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Cinnamon Crème Anglaise Sauce:
- 1 1/2 cups parve plain soy milk
- 1/4 cup parve whipping cream
- 1 vanilla bean, split lengthwise and scraped (reserve seeds)
- 4 large egg yolks
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- Heat the oven to 350 degrees. Grease eight 4-inch ramekins and place in a jelly roll pan. Bring 8 cups of water to boil in a medium pot. Place the carrots in the boiling water and cook for 15 to 20 minutes, until soft. Drain well.
- While the carrots are cooking, place the corn flake crumbs, light brown sugar, ground walnuts, and chopped pecans in a medium bowl and mix well. Pour 4 tablespoons of the melted margarine and the maple syrup into the bowl with the nut mixture and mix well. Spoon the mixture evenly into the 8 ramekins.
- In a large bowl, place the eggs, 1/2 cup sugar, flour, baking powder, cinnamon, and nutmeg and mix well. Pour the remaining margarine into the bowl and mix again.
- Place the drained carrots into the bowl of a food processor fitted with a metal blade and process until the carrots are completely puréed. It should look like baby food. Add the carrot purée to the egg mixture and mix well. Divide the carrot mixture among the 8 ramekins, about 1/3 to 1/2 cup mixture in each. Place the jelly roll pan and ramekins in the oven and bake for 45 minutes, or until set.
- While the soufflés are baking, make the Cinnamon Crème Anglaise Sauce. In a small saucepan, bring the soy milk, whipping cream, vanilla bean and scraped seeds to a boil. Meanwhile, in a large bowl, whisk together the egg yolks, sugar, and cinnamon. When the soy milk and cream boil, strain some of the liquid into the bowl with the egg mixture and whisk well. Strain the rest of the soy milk and cream into the egg mixture and whisk well. Pour back into the pan and cook on low heat, stirring constantly, for 2 minutes, or until the sauce starts to thicken slightly. Serve warm or cold. Store in the refrigerator for up to four days.
- When the soufflés are baked, let cool for 5 minutes. To serve within an hour or two run a knife around the edge of each ramekin and turn the soufflés onto a dessert plate. To serve several hours later or the next day, turn each onto a cookie sheet, cover with plastic and refrigerate. When ready to serve, use a spatula to place the soufflés onto dessert plates. When ready to bring to the table, spoon the sauce around the soufflé. Store covered in plastic in the refrigerator for up to four days.