Why didn't my carrot soufflé rise?

'The reason a soufflé doesn't rise sometimes is because during this folding process, you have beaten out too many air bubbles . 'So we tell people to under-fold rather than over-fold. Even if there's still little streaks of egg whites, leave it,' he says.

What is carrot soufflé made of?

Use an electric mixer to beat warm carrots with sugar, baking powder, and vanilla extract until smooth. Mix in flour, eggs, and margarine . Transfer to a 2-quart baking dish. Bake in the preheated oven until the top is golden brown, about 1 hour.

What is the secret to a good soufflé?

Ensure all your ingredients, especially the eggs, are at room temperature . Do not use cold eggs. Prepare and grease the soufflé dishes before you start making the soufflé mixture. Preheat the oven so once the soufflé is made and in the dish, it can go directly into the oven.

Why is soufflé so hard to make?

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven . Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

What ingredient makes a soufflé rise?

A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.

Why are egg whites used in soufflés?

Egg whites contain a bunch of protein, which is the substance that will allow our soufflé to both rise and to set . The process starts by using the whisk or beaters to coax the tightly coiled protein strands so they relax and expand.

What is soufflé vs quiche?

What is the main difference between a souffle vs quiche? The main difference lies in the base and the texture of these two dishes. While quiche has a savory pastry crust filled with a custard base made from whole eggs and cream, a soufflé relies heavily on whipped egg whites to give it a light and airy texture .

How much fat is in carrot souffle?

Piccadilly Cafeterias Carrot Souffle (1 serving) contains 58g total carbs, 55g net carbs, 17g fat , 4g protein, and 390 calories.

Do souffles have a lot of carbs?

The favorite choice for the term "Souffle" is 1 cup of Spinach Souffle which has about 8 grams of carbohydrate .

How to get a soufflé to rise?

The oven temperature plays a critical role in the rise of a souffle. Preheating the oven to the correct temperature is essential. A hot oven encourages rapid initial rise, while a lower temperature allows for gradual and more controlled expansion, resulting in a higher souffle.

Why is my soufflé runny?

Setting standard . Soufflés are best when they're still slightly runny in the centre . To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.

What is the raising agent in a soufflé?

Savoury souffles There are two main elements: the base, which has the flavour, and the egg whites , which are the raising agent.

Is it normal for a soufflé to deflate?

The myth about them falling when there is a loud noise or a slight bump is entirely false. Soufflés will inevitably collapse, not because of being bumped, but because the air that is whipped into the egg whites, which has been heated by the oven, cools, so the soufflé falls . That's why they are best served immediately.

The Best Carrot Souffle Recipe | A Spicy Perspective (2024)

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The Best Carrot Souffle Recipe – Lightly sweet and fluffy souffle casserole is made with mashed carrots and your favorite seasonal spices. It’s a decadent side dish that’s perfect for dinner parties and holiday celebrations!

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Carrot Souffle Casserole

A light, decadent, melt-in-your-mouth souffle is a classic side dish that impresses guests every time.

Traditional sweet potato souffles are deliciously earthy and sweet. However, not everyone loves sweet potatoes… But almost everyone loves carrots!

This mashed carrot souffle recipe is a spin on classic sweet potato souffle casserole. It is sweet, soft, and packed with flavor. My family personally likes the taste of this version better than the original!

Also, it’s easier and nearly foolproof to make. Instead of being prepared in individual ramekins, we blend the ingredients and bake the souffle in one pan for a shareable casserole. So it is a great dish to pass around the table for the holidays!

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Ingredients You Need

Carrots – peeled and cut into chunks
Butter – unsalted
Granulated sugar – brightens the fresh carrot flavor
Eggs – to get just the right fluffy texture
Baking staples – all-purpose flour, baking powder, salt
Vanilla extract – balances the sweet and savory flavors
Spices – cinnamon, nutmeg, cayenne pepper (or pumpkin pie spice blend)

We also love to dust the top of the casserole with powdered sugar, but this is optional.

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How to Make a Souffle Casserole with Carrots

Preheat the oven to 350 degrees F and grease a 9-inch square baking dish, or a 9-10 inch tart dish.

Place the chopped carrots in a pan and cover them with water. Then cover the pan with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)

Pour off the remaining water. Place the hot carrots in the food processor or blender. Add the butter and sugar, then cover and puree.

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Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.

With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.

Scoop the carrot mixture into the prepared pan.

Get the Complete (Printable) Carrot Soufflé Recipe + VIDEO Below. Enjoy!

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Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.

Recipe Variations

Mix things up and really add an umph of holiday flavor by adding a little ground ginger and/or maple syrup.
Make these as individual carrot souffles. Grease 8 ramekins with butter, and place them on a cookie sheet. Pour the pureed mixture evenly into the dishes. Bake for approximately 25-30 minutes, until the tops are fluffy and golden.
Prepare the carrots in advance! This can become a kinda make ahead recipe if you boil the carrots a day or so beforehand. Once cooled store them in a container in the fridge until ready to puree and bake.

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Serving and Storage Suggestions

Serve a beautiful souffle casserole for Thanksgiving or Christmas dinner, or on any special occasion. It’s a terrific side dish to enjoy with a stunning roasted turkey or baked ham!

Cover and refrigerate leftovers for 2-3 days. To reheat, bake in a 350 degree preheated oven for 15 minutes.

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Looking for More Holiday Dinner Side Dishes?

Oven Roasted Potatoes and Carrots with Herbs
The Best duch*ess Potatoes
Cheesy Southern Squash Casserole
Roasted Vegetable Medley
Garlic Butter Scalloped Sweet Potatoes

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Carrot Souffle

Prep Time: 15 minutes minutes

Ingredients

US Customary – Metric

2 pounds carrots peeled and cut into chunks
½ cup butter
½ cup granulated sugar
4 large eggs
5 tablespoons all-purpose flour
2 teaspoons baking powder
1 ½ teaspoon salt
1 ½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
Optional Garnish: powdered sugar

Instructions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish, or a 9-10 inch tart dish.
Place the chopped carrots in a pan. Cover with water, then cover with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar. Cover and puree.
Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
Scoop the carrot puree into the prepared pan. Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
Serve warm, sprinkled with powder sugar if desired.

Video

Notes

Mix it up by adding a little ground ginger or maple syrup.

Cover and refrigerate leftovers for 2-3 days. Reheat for 15 minutes in a 350 degree preheated oven.

Nutrition

Serving: 0.75cup, Calories: 249kcal, Carbohydrates: 28g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 112mg, Sodium: 648mg, Potassium: 506mg, Fiber: 3g, Sugar: 18g, Vitamin A: 19444IU, Vitamin C: 7mg, Calcium: 99mg, Iron: 1mg

Course: Holiday, Side Dish

Cuisine: American, French, Holiday

Author: Sommer Collier

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