Carrot Pudding

Directions

1. 1
   Preheat the oven to 400.
2. 2
   Butter a 2-quart souffle dish.
3. 3
   Cook the carrots in boiling salted water until tender, about 30 minutes; drain well.
4. 4
   Puree the carrots in a food processor, then scrape into a bowl.
5. 5
   Let cool slightly, then stir the egg yolks, 1/4 cup of the Parmesan, the butter, flour, salt, pepper and a few gratings of nutmeg into the carrot puree.
6. 6
   In a stainless steel bowl, beat the egg whites until they hold soft peaks.
7. 7
   Using a rubber spatula, stir one-third of the whites into the carrot mixture, then fold in the remaining whites in 2 batches; scrape into the prepared dish.
8. 8
   Set the souffle dish in a baking pan and pour enough hot water into the pan to reach halfway up the side of the dish.
9. 9
   Bake for about 30 minutes, or until the pudding is set.
10. 10
    Remove from the oven and let stand for 5 minutes.
11. 11
    Meanwhile, in a small saucepan, simmer the cream over low heat until slightly thickened, about 3 minutes.
12. 12
    Stir in the remaining 2 tablespoons of Parmesan and remove from the heat.
13. 13
    Run a sharp knife around the side of the pudding and invert it onto a round serving plate.
14. 14
    Pour the Parmesan cream over the top and sprinkle with the chives.
15. 15
    Cut into wedges and serve.