Corn and Carrot Souffle
  • 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
  1. 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.
Delicate and creamy yet chock full of flavor. These reheat beautifully if you cover with foil and bake at 350 F for 15 minutes