Not only am I new to cooking carrot souffle, I'm new to eating it too. I'd never eaten it before I made this recipe, so I had no preconceived notions of what it should taste like. It’s great! I don’t think there’s any way to mess up this one. I’ve made it twice now, differently, and it’s still good. I used the calculator to make a single serving in a small ramekin. I made a couple modifications for cholesterol purposes & for speed… un-melted “I can’t believe it’s not butter” instead of melted butter, “egg beaters” instead of eggs, and a bag of pre-shredded carrots. Since I didn’t boil, mash, or blend the carrots, they probably took up more room than usual in the ramekin (one time I poured in a little more egg, the other time I didn’t). One time I used baking powder & I the other time I didn’t. One time I cut the sugar in half & the other time I didn’t. I didn’t have confectioners’ sugar either time, so I sprinkled with brown sugar. I’ve already recommended this recipe to others, and I’ll definitely be making it again in the future.
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Not only am I new to cooking carrot souffle, I'm new to eating it too. I'd never eaten it...