Emile Henry Carrot Soufflé Recipe by Katherine Burns @rue.dauphine.paris
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...
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Cooking tools:
- Souffle dish
- Stand mixer
- Food processor
- Oven
- Stove
- Pot
- Colander
- Fork
- Saucepan
- Whisk
- Mixing bowl
- Grater
- Measuring cup
- Measuring spoon
- Spatula
- Cutting board
- Chef's knife
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
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