Corn and Carrot Souffle
Why I Love This Recipe
Delicate and creamy yet chock full of flavor. These reheat beautifully if you cover with foil and bake at 350 F for 15 minutes
Ingredients You'll Need
3 ears of corn, kernels cut off the cob
2 medium carrots, diced
1 jalapeno, seeded and minced
2 cloves minced garlic
2 tablespoons flour
1 1/2 tablespoons butter
2 cups light cream
3 large eggs, separated
1/2 teaspoon cayenne pepper
pinch saffron
salt and pepper, to taste
Directions
Preheat the oven to 400 F. Butter or oil 8 1-cup ramekins. Melt the butter and flour together in a medium saucepan. Add the garlic and cook 60 seconds with constant stirring. Whisk in the cream and bring to a light simmer. Remove from heat. Fold in the corn kernels, carrots, and jalapeno. Add egg yolks and mix well. Whip the egg whites to stiff peaks in the bowl of a mixer. Fold 1/3 of the egg whites into the veggie mixture to lighten and then gently fold in the remainder of the whites. Divide the mixture evenly among the ramekins. Place ramekins into a large baking pan and fill pan with hot water halfway up the sides of the ramekins. Bake at 400 F for 30 minutes or until tops are brown and souffles are puffed.
