Carrot Pudding Soufflés

You can make the soufflés a day ahead and refrigerate them, covered, in the ramekins. To reheat, unmold the soufflés and place them right side up on a rimmed baking sheet. Pour one-quarter cup heavy cream over top, and heat in a 375°F oven until heated through and cream is bubbling, about 12 minutes. Prepare the vegetables while the soufflés are in the oven.

½ cup (1 stick) butter,+ more for ramekins
1 shallot, thinly sliced (about ¼ cup)
2 lbs carrots, peeled and cut into ½” pieces (4 cups)
1 bay leaf
coarse sea salt
1 cup heavy cream, plus more if needed for reheating soufflés
6 Tbsp. all-purpose flour, unbleached
2½ cups whole milk
¼ tsp. nutmeg, freshly grated
¼ tsp. ground ginger
black pepper, freshly cracked
6 large egg yolks
4 large egg whites
16 baby carrots, peeled and trimmed

Garnish:
32 sugar snap peas, trimmed, strings removed
pea shoots

Melt 2 Tbsp. butter in a medium saucepan over medium heat. Add shallot, chopped carrots, bay leaf, and 1 tsp. salt. Cover, and cook, stirring occasionally, until carrots are tender, 20-25 minutes. (Reduce heat to medium-low after 15 minutes if needed to prevent carrots or butter from browning.)

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 purée to a small bowl; set aside.

Melt 4 Tbsp. 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.

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 tsp. salt; season with pepper. Transfer to a large bowl; let cool completely, about 30 minutes.

Preheat oven to 400°F. Lightly butter eight 6-oz ramekins; set aside.

Add yolks, one at a time, to carrot mixture, whisking well after each addition.

Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture.

Ladle mixture into prepared ramekins, 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 soufflés are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the soufflés to a wire rack, and let cool 10 minutes.

Before serving, bring a medium pot of water to a boil; add 2 tsp. salt. Add carrots; cook 2 minutes. Add peas; cook until carrots are tender and peas are bright green, about 2 minutes more.

Melt remaining 2 Tbsp. butter in a small saucepan over low heat. Drain vegetables; toss with the melted butter.

Invert each soufflé onto a metal spatula, and then invert again onto a serving plate. Arrange carrots and peas on each plate. Garnish with pea shoots.

Makes 8 servings.