Carrot Pudding Souffles with Buttered Spring Vegetables

Name: Carrot Pudding Souffles with Buttered Spring Vegetables
Ingredients: 1/2 cup (1 stick) unsalted butter, plus more for ramekins; 1 small shallot, thinly sliced (about 1/4 cup); 2 pounds medium carrots, peeled and cut into 1/2-inch pieces (about 4 cups); 1 bay leaf; Coarse salt; 1 cup heavy cream, plus more if needed for reheating souffles; 6 tablespoons all-purpose flour; 2 1/2 cups whole milk; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground ginger; Freshly ground pepper; 6 large egg yolks; 4 large egg whites; 16 baby carrots, peeled and trimmed; 32 sugar snap peas, trimmed, strings removed, plus pea shoots for garnish

Carrot Pudding Souffles with Buttered Spring Vegetables was pinched from <a href="http://www.marthastewart.com/356408/carrot-pudding-souffles-buttered-spring-vegetables" target="_blank">www.marthastewart.com.</a>

"Thanks to a puddinglike batter, this stunning carrot-souffle appetizer won't deflate. A supporting cast -- sauteed baby carrots and sugar snap peas with their shoots -- reflects the season's vibrant colors and welcome flavors...."

INGREDIENTS

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1/2 cup (1 stick) unsalted butter, plus more for ramekins

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1 small shallot, thinly sliced (about 1/4 cup)

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2 pounds medium carrots, peeled and cut into 1/2-inch pieces (about 4 cups)

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1 bay leaf

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Coarse salt

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1 cup heavy cream, plus more if needed for reheating souffles

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6 tablespoons all-purpose flour

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2 1/2 cups whole milk

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1/4 teaspoon freshly grated nutmeg

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1/4 teaspoon ground ginger

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Freshly ground pepper

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6 large egg yolks

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4 large egg whites

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16 baby carrots, peeled and trimmed

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32 sugar snap peas, trimmed, strings removed, plus pea shoots for garnish

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