Carrot Souffl

1 2/3 Tbsp (25 mL) butter
2 Tbsp (30 mL) flour
3/4 cup (185 mL) milk
5 free range eggs, separated
1 Tbsp (15 mL) shallots, finely diced
1 Tbsp (15 mL) honey
1/2 cup (125 mL) carrots, finely grated (you may use the pulp left after juicing carrots)
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) nutmeg
1/8 tsp (0.5 mL) pepper
1/8 tsp (0.5 mL) salt

Prepare souffl?olds by greasing them with butter or coconut butter. Cut kitchen parchment paper to fit around souffl?olds like a tube (five to six centimeters higher than the dish). Staple top and bottom of overlapping part of paper to hold in place. The paper will guide the souffl?s it rises while baking.

Preheat oven to 380°F (200°C).

Mix flour with half the milk. (This can be done by placing both ingredients into a glass, covering it with plastic food wrap and shaking until all lumps are dissolved). Heat remaining milk in a skillet until it boils. Take off the stove and stir in flour mixture and one and a half tablespoons (22 mL) butter. Return to stove and boil until thickened, stirring constantly. Remove from heat and let cool. Saut?hallots in remaining butter until translucent and add to mixture, together with carrots and all other ingredients except egg yolk and egg white.

Beat egg yolk until light and frothy. Beat egg white until stiff. Add two tablespoons (30 mL) of egg white to the egg yolk to make it fluffy. Combine carrot mixture with egg yolk. Fold in egg white. Fill prepared souffl?ishes to the brim. Cut the surface of the souffl?crosswise (this helps the souffl?o rise properly).

Bake for 25 minutes and serve immediately. A baked souffl?ill stay fully risen for a minute or two, giving you time to rush it to the table! Yields three to four souffl?for a gourmet treat.

Source: alive Magazine (pre-2000)