Gingered Carrot Souffle Recipe
Ingredients
1 cup mashed cooked, carrots
1/2 cup firmly packed light brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons butter or margarine, melted
3 tablespoons all-purpose flour
3/4 cup milk
4 large eggs, separated
Directions
Combine first 7 ingredients; mix well.
Combine butter or margarine and flour in a small saucepan.
Add milk and cook over low heat, stirring constantly, until thick and smooth.
Cool slightly.
Beat egg yolks.
Add a small amount of the warm sauce to the beaten yolks; mix well.
Then combine with the remaining thick sauce; blend well.
Add to the seasoned carrots and mix well.
Beat egg whites until they stand in soft peaks.
Carefully fold into carrot mixture.
Spoon into a 1 1/2 quart souffle dish that has been buttered only on the bottom.
Bake on a rack in the bottom third of the oven at 375° for 45 minutes.
Combine butter or margarine and flour in a small saucepan.
Add milk and cook over low heat, stirring constantly, until thick and smooth.
Cool slightly.
Beat egg yolks.
Add a small amount of the warm sauce to the beaten yolks; mix well.
Then combine with the remaining thick sauce; blend well.
Add to the seasoned carrots and mix well.
Beat egg whites until they stand in soft peaks.
Carefully fold into carrot mixture.
Spoon into a 1 1/2 quart souffle dish that has been buttered only on the bottom.
Bake on a rack in the bottom third of the oven at 375° for 45 minutes.
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