Bruleed Carrot Soufflés

by doughmesstic on May 4, 2011

in side dishes, vegetables


Have you noticed a bit of change around here?

Awesome, right?  For the first three years of Doughmesstic, you watched as I learned to make the basics.  You saw me go from simple muffins and cupcakes to a few pasta dishes,  some ice cream, some side dishes, and then on to things a little more involved or out of the norm for the typical working mom weeknight dinner.

Of course, there will always be really ridiculous, fattening deserts here.  I never lose sight of the goods.

But it seems that everything inspires me now.  Sure, I love regular green beans, down home corn on the cob, and mac and cheese.  I’ll never turn good food down.  It’s just that I am trying to broaden my horizons in the realm of dinnertime foods. And believe it or not, my family, especially my three year old – is welcoming the change.


Take these Carrot Soufflés, for example.  Seven loved it so much the first time, he had it again for breakfast.  We had a similar dish for Easter Sunday, that Jon’s cousin brought to the family dinner, and both Sev and Jon really liked it.  Getting my guys to eat vegetables, and really enjoy them is something I try hard to do – so recreating this recipe on my own was a no-brainer!  A little sweet, a little savory, a nice light texture topped with a crunchy bite of caramelized sugar – delish.  Easy to make, too.  Just cook the carrots in one pot, combine everything together in a food processor, and toss it in the oven to bake.  Convenient and a nice break from the norm.  Give them a try!

Bruleed Carrot Soufflécarsou3

makes 4 -  7 ounce ramekins

  • 1 pound carrots, cleaned and cut
  • 1/4 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 1/2 cup melted butter
  • 2 large eggs
  • 3 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/4 teaspoon Saigon cinnamon
  • 1/4 teaspoon ginger
  • Sugar, for topping, if desired.

Preheat oven to 350.  Butter or spray 4 ramekins and set aside. (I used PAM.)

In medium pot, cook carrots in water until fork tender.  Drain and set aside.

Combine remaining ingredients in food processor and pulse until well combined.  Add in cooked carrots and continue to pulse until smooth.

Divide carrot mixture into prepared ramekins and bake for 40-45 minutes, or until done.  Remove from oven.  Sprinkle with sugar, if desired, and caramelize with kitchen torch or place under broiler.  Serve and enjoy!


The sugar brulee is optional, of course, but to me, that’s the best part.  It adds a bit of crunch to the dish, and really makes it a little more special.  Give it a try!

{ 14 comments… read them below or add one }

Rachel @ Rachel's Recipe Reviews May 4, 2011 at 12:32 pm

Wow! What a fabulous idea. I love this! Can’t wait to try it. I’m already thinking of other veggies that might be good in this form….


Barbara Bakes May 4, 2011 at 12:54 pm

Maybe my husband would eat cooked carrots this way! Great idea!


Maria May 4, 2011 at 1:06 pm

Interesting! I am sure I would love this!


Lori @ RecipeGirl May 4, 2011 at 1:09 pm

What a neat idea. Who’d a thunk of this? Glad you did. Looks delicious.


Amanda May 4, 2011 at 1:11 pm

Oh wow girl, these are absolutely gorgeous! What an incredible vegetable side dish, my mouth is watering, must try these!


Cara @ The Boys Made Me Do It May 4, 2011 at 1:49 pm

Carrots are one vegetable that all of my family will eat and the brulee makes it look over the top!


Jenny Flake May 4, 2011 at 2:59 pm

Yowza this looks good, how beautiful is this?! Gimmie!!


Cookin' Canuck May 4, 2011 at 8:12 pm

Gorgeous, Susan. This is definitely a way to make vegetables appealing to kids.


Kristin May 4, 2011 at 9:59 pm

Oh yum!


Joanne May 5, 2011 at 11:04 am

This is so crazy original and a great way to get you to eat your veggies without even realizing you’re doing so!


foodies at home May 5, 2011 at 10:17 pm

YUM! I am growing carrots right now and will have to set a few aside for this dish!


Rachael Wine May 9, 2011 at 6:30 pm

This recipe looks much better than mine! I can’t wait to try it!


doughmesstic May 15, 2011 at 12:16 pm

Rachael- yours was delicious! Thanks for the inspiration!


Rachel @ Rachel's Recipe Reviews May 24, 2011 at 8:52 am

I made this–it was so good! Thanks. Wrote about it on my blog and linked back to you–hope that’s okay!


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