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?

In food processor, place carrots, 1/2 cup butter, the granulated sugar, 1/4 cup of the flour, the salt and eggs . Cover; process until pureed. Spoon mixture into baking dish. In medium bowl, mix brown sugar, pecans, remaining 1/2 cup flour and 6 tablespoons butter until crumbly.

What is the secret to a good soufflé?

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites .

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's the difference between a soufflé and a mousse?

While both are light and airy chocolate desserts that contain eggs, mousse is custard-based, usually contains milk or cream, and is served cold. Soufflé has fewer ingredients, and is baked and served hot .

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 .

What's the difference between a meringue and a soufflé?

The two main parts of a soufflé are a custard base (a creamy sauce) and egg whites that have been beaten to form a meringue . The custard base provides the flavor and the meringue provides the rising effect that soufflés are famous for. Egg whites, which are pure protein, are beaten to add air to them.

How do you make a soufflé rise higher?

Adding a small amount of acid, such as cream of tartar or lemon juice, to the egg whites can help stabilize them and improve their ability to hold air, resulting in a higher rise . Additionally, using a high-quality, fresh baking powder can also contribute to a better rise.

Why does my soufflé keep deflating?

Don't open the oven door : Once the soufflé is in the oven, avoid opening the oven door until it's fully cooked. The rush of cool air can cause the soufflé to collapse. Serve immediately: Soufflés are best served immediately after they come out of the oven, as they tend to deflate quickly.

What ingredient makes a soufflé rise?

The motion of beating egg whites traps air into the mix. The egg white protein seals around pockets of air, creating bubbles. Egg yolks are separated out because their fat prevents those bubbles from forming. Those air bubbles expand in the oven, creating that famous cloud-like formation of a soufflé.

What happens if you overcook a soufflé?

Soufflés that collapse quickly and easily are too dry . This happens when they are baked for too long and overcook.

Sam Beall's Carrot Soufflé Recipe (2024)

By Kim Severson

Total Time: 1 hour 15 minutes
Rating: 4(182)
Notes: Read community notes

This is more of a casserole than a traditional soufflé. It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident. The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year. Use the sweetest carrot you can find, and grate the onions on the same grater you use for the cheese to save a little prep and clean-up time. Many of the steps are easy enough for children, making it a great dish for teaching cooking skills. It will become part of your winter rotation, and travels well.

Featured in: A Widow Takes the Helm at Blackberry Farm

Learn: How to Make Soufflé

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Ingredients

Yield:8 to 10 servings

1tablespoon unsalted butter, at room temperature, plus more to butter the dish
2pounds carrots, peeled and sliced into ¼-inch rounds
1tablespoon kosher salt, plus 1 teaspoon
1cup whole milk
1cup crushed saltine crackers
¾cup, or about 3 ounces, grated sharp Cheddar
⅓cup minced or grated onion (about ½ medium onion)
⅛teaspoon cayenne pepper
¼teaspoon freshly ground pepper
3large eggs

Ingredient Substitution Guide

Nutritional analysis per serving (10 servings)

124 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 342 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Heat oven to 350 degrees. Butter a 2-quart soufflé dish or baking dish.
Step
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2
Put the carrots in a large pot and cover with about an inch of water. Add a heaping tablespoon of salt and boil the carrots until they are tender enough to yield to the tip of a knife, about 10 minutes.
Step
3
Strain the carrots and purée them in a food processor. Put them in a large bowl; stir in the milk, cracker crumbs, cheese, onion, butter, cayenne, black pepper and remaining salt.
Step
4
In another bowl, beat the eggs until they are quite foamy. Using a whisk and a gentle touch, mix the eggs into the carrot mixture.
Step
5
Scrape the mixture into the buttered dish and bake for about 45 minutes, until the soufflé is slightly puffed, light golden brown and pulling away from the sides of the dish. Serve warm.

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Cooking Notes

Faded elegance6 years ago

Better version is "carrot custard" from Lee Bailey's "Country Weekends." Boil 14 oz peeled and chunked carrots 20 mins til extremely tender. Purée in processor with 2. Tb unsalted butter. Add 2 eggs + 1/2 cup milk with pinch each of nutmeg, salt, pepper. Process til smooth. Bake in buttered 8" cake pan in a water bath at 375 for about 30 mins. Let rest in pan on wire rack for about 10 and unmold onto platter. Holds beautifully; can be made ahead; is also good cold.

Maggie6 years ago

In traditionsl Southern cooking, most casseroles made with eggs are called "souffles."

Francesca6 years ago

I would reduce the amount of salt. Loved the texture and easiness but next time will not add salt to water

Sam Beall's Carrot Soufflé Recipe (2024)

By Kim Severson

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Ingredients

Nutritional analysis per serving (10 servings)

Preparation

Ratings

Private Notes

Cooking Notes

FAQs

Sam Beall's Carrot Soufflé Recipe? ›

What ingredient makes a soufflé rise? ›