Emile Henry Carrot Soufflé Recipe by Katherine Burns @rue.dauphine.paris – Emile Henry USA

Ingredients

• 2 cups cooked and puréed carrots
• 2 teaspoons lemon juice
• 1 1/2 cups whole milk
• 3 tablespoons unsalted butter + more for preparing soufflé dish
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 2 tablespoons grated yellow onion
• 4 egg yolks - room temperature
• 7 egg whites - room temperature
• 1/4 cup sugar