Carrot Soufflé Recipe

Ingredients

• 2 pounds carrots, peeled, sliced into 1/2-inch rounds
• Salt, for salting cooking water
• 1 cup whole milk
• 1 cup Saltine cracker crumbs
• 3/4 cup sharp cheddar cheese, grated
• 1/3 cup minced onion
• 1 tablespoon unsalted butter, room temperature
• 1 teaspoon kosher salt
• 1/8 teaspoon cayenne
• 1/4 teaspoon black pepper
• 3 large eggs