Bruleed Carrot Soufflés

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Have you noticed a bit of change around here?

Awesome, right? For the first three years of Doughmesstic, you watched as I learned to make the basics. You saw me go from simple muffins and cupcakes to a few pasta dishes, some ice cream, some side dishes, and then on to things a little more involved or out of the norm for the typical working mom weeknight dinner.

Of course, there will always be really ridiculous, fattening deserts here. I never lose sight of the goods.

But it seems that everything inspires me now. Sure, I love regular green beans, down home corn on the cob, and mac and cheese. I’ll never turn good food down. It’s just that I am trying to broaden my horizons in the realm of dinnertime foods. And believe it or not, my family, especially my three year old – is welcoming the change.

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Take these Carrot Soufflés, for example. Seven loved it so much the first time, he had it again for breakfast. We had a similar dish for Easter Sunday, that Jon’s cousin brought to the family dinner, and both Sev and Jon really liked it. Getting my guys to eat vegetables, and really enjoy them is something I try hard to do – so recreating this recipe on my own was a no-brainer! A little sweet, a little savory, a nice light texture topped with a crunchy bite of caramelized sugar – delish. Easy to make, too. Just cook the carrots in one pot, combine everything together in a food processor, and toss it in the oven to bake. Convenient and a nice break from the norm. Give them a try!

Bruleed Carrot Soufflé

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makes 4 – 7 ounce ramekins

  • 1 pound carrots, cleaned and cut
  • 1/4 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 1/2 cup melted butter
  • 2 large eggs
  • 3 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/4 teaspoon Saigon cinnamon
  • 1/4 teaspoon ginger
  • Sugar, for topping, if desired.

Preheat oven to 350. Butter or spray 4 ramekins and set aside. (I used PAM.)

In medium pot, cook carrots in water until fork tender. Drain and set aside.

Combine remaining ingredients in food processor and pulse until well combined. Add in cooked carrots and continue to pulse until smooth.

Divide carrot mixture into prepared ramekins and bake for 40-45 minutes, or until done. Remove from oven. Sprinkle with sugar, if desired, and caramelize with kitchen torch or place under broiler. Serve and enjoy!

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The sugar brulee is optional, of course, but to me, that’s the best part. It adds a bit of crunch to the dish, and really makes it a little more special. Give it a try!

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