This is a variation of my other recipe, Easy Chocolate Souffle, that I experimented with today. The recipe is very easy and the flavor is surprisingly complex - the baby carrots add sweetness and the garlic and cheese add a savory kick.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Grease bottoms and sides of each ramekin with 1 teaspoon butter.

  • Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter; mix thoroughly. Stir in Parmesan cheese and garlic powder; mix well to combine.

  • Combine eggs, egg yolks, and sugar in another large bowl; beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese.

  • Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.

Cook's Note:

You may not need the full 1 1/2 cup all-purpose flour. The batter shouldn't be runny, but definitely as thick as cookie dough.

Nutrition Facts

786 calories; 43.2 g total fat; 443 mg cholesterol; 637 mg sodium. 76.4 g carbohydrates; 24.7 g protein; Full Nutrition