Chasen'S Carrot Souffle - cooking recipe

Ingredients

1 1/2 lbs carrots
butter
sugar
1/4 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk
2 tablespoons packed light brown sugar
1/4 cup apples or 1/4 cup orange juice
6 eggs, separated
3/4 teaspoon cream of tartar

Preparation

Slice carrots one inch thick and steam until very tender, about 15 minutes.
Puree in a blender or food processor.
Butter the bottom and sides of a 9 X 13 inch baking dish.
Sprinkle with sugar.
In a saucepan, cook onion in 1/3 cup butter over medium heat until tender, but not brown, about 2 minutes.
Blend in flour, salt and nutmeg and cook, stirring constantly, until mixture is smooth and bubbly.
Stir in milk all at once.
Add brown sugar and cook,stirring constantly, until mixture boils and thickens.
Remove from heat.
Blend mashed carrots and apple juice.
Preheat oven to 350 degrees F.
Beat egg whites with cream of tartar in large mixing bowl at high speed until fluffy but not dry.
Beat egg yolks slightly in small bowl.
Blend small amount of hot carrot mixture into yolks.
Stir yolk mixture into carrot mixture.
Gently, but throughly fold yolk mixture into whites.
Pour into prepared baking dish and gently smooth surface.
Bake until puffy and delicately browned, 40 to 45 minutes.
Serve immediately.