Mini Carrot Soufflés with Cinnamon Crème Anglaise

Name: Mini Carrot Soufflés with Cinnamon Crème Anglaise
Yield: 8
Ingredients: Soufflés:; Spray oil or extra parve margarine for greasing; 1 pound carrots, peeled and cut into 1-inch chunks; 1/2 cup parve corn flake crumbs; 1/2 cup light brown sugar; 1/4 cup ground walnuts; 1/4 cup chopped pecans (1/4-inch pieces); 3/4 cup (1 1/2 sticks) parve margarine, melted, divided; 1 tablespoon pure maple syrup; 3 large eggs; 1/2 cup sugar; 1/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Cinnamon Crème Anglaise Sauce:; 1 1/2 cups parve plain soy milk; 1/4 cup parve whipping cream; 1 vanilla bean, split lengthwise and scraped (reserve seeds); 4 large egg yolks; 1/2 cup sugar; 1/2 teaspoon ground cinnamon

Mini Carrot Soufflés with Cinnamon Crème Anglaise was pinched from <a href="http://easteuropeanfood.about.com/od/crossculturaldesserts/r/Mini-Carrot-Souffles-Recipe.htm" target="_blank">easteuropeanfood.about.com.</a>

"This recipe for Mini Carrot Soufflés with Cinnamon Crème Anglaise is from Paula Shoyer's "The Kosher Baker" (Brandeis University Press, 2010). This parve dessert goes with a meat meal because it is nondairy, things which must be kept separate when keeping kosher. It can also be eaten for Passover since no flour is involved. But disavow yourself of any notion that parve means tasteless. Shoyer is a professional pastry chef trained in the preparation of classic French pastries. She translates these techniques into desserts that, allergies notwithstanding, anyone can enjoy! Here are two more recipes from the book -- Chocolate Mousse Truffle Cake recipe and Chocolate Mousse Meringue Layer Cake recipe. Here is a larger photo of Paula Shoyer's Mini Carrot Soufflés with Cinnamon Crème Anglaise...."

INGREDIENTS

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Soufflés:

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Spray oil or extra parve margarine for greasing

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1 pound carrots, peeled and cut into 1-inch chunks

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1/2 cup parve corn flake crumbs

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1/2 cup light brown sugar

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1/4 cup ground walnuts

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1/4 cup chopped pecans (1/4-inch pieces)

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3/4 cup (1 1/2 sticks) parve margarine, melted, divided

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1 tablespoon pure maple syrup

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3 large eggs

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1/2 cup sugar

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1/4 cup all-purpose flour

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1 teaspoon baking powder

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1/4 teaspoon ground cinnamon

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1/4 teaspoon ground nutmeg

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Cinnamon Crème Anglaise Sauce:

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1 1/2 cups parve plain soy milk

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1/4 cup parve whipping cream

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1 vanilla bean, split lengthwise and scraped (reserve seeds)

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4 large egg yolks

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1/2 cup sugar

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1/2 teaspoon ground cinnamon

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