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Emeril's Carrot Souffle

EMERIL LAGASSE
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Sweet Souffle with Carrots, Cinnamon, and Pecans
skill level
Easy
time
60-120min
servings
8
cost
$
Contributed by :
Why not think outside the box this Thanksgiving? Add a new side dish to your repertoire like this sweet souffle.
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ingredients
  • For the Souffle:1/2 tablespoon Vegetable oil
  • 3 pounds Carrots (peeled and chopped)
  • 6 large Eggs
  • 2 cups packed Light Brown Sugar
  • 1/2 pound (2 sticks) Unsalted Butter (at room temperature)
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Milk
  • 1/4 cup Fresh Orange Juice
  • 1 tablespoon Orange Zest
  • 1 1/2 teaspoons Baking Powder
  • 3/4 teaspoon Ground Cinnamon
  • 1/2 teaspoon Grated Nutmeg
  • Pinch salt
  • For Topping:
  • 1 cup packed Light Brown Sugar
  • 1 cup Pecans (chopped)
  • 1/2 cup All-Purpose Flour
  • 4 tablespoons (1/2 stick) Unsalted Butter (melted)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
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    1/2 tablespoon Vegetable oil
    Preheat the oven to 350 degrees. Grease a 9 x 13-inch casserole with the oil and set aside.
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    3 pounds Carrots (peeled and chopped)
    6 large Eggs
    2 cups packed Light Brown Sugar
    1/2 pound (2 sticks) Unsalted Butter (at room temperature)
    1/2 cup All-Purpose Flour
    1/2 cup Milk
    1/4 cup Fresh Orange Juice
    1 tablespoon Orange Zest
    1 1/2 teaspoons Baking Powder
    3/4 teaspoon Ground Cinnamon
    1/2 teaspoon Grated Nutmeg
    Pinch salt
    Bring a large pot of water to a boil, add the carrots and cook until they are tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.
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    Spoon the mixture into the prepared casserole dish.
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    1 cup packed Light Brown Sugar
    1 cup Pecans (chopped)
    1/2 cup All-Purpose Flour
    4 tablespoons (1/2 stick) Unsalted Butter (melted)
    Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, about 55 minutes to 1 hour. Serve hot.
 
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