Mom and I ... love ... ... ... dessert. Recently over dinner there she was telling meabout how she had tried to make it herself ... She wasjust guessing at what
Mom and I absolutely love Piccadilly Restaurant's carrot souffle dessert. Recently over dinner there she was telling me about how she had tried to make it herself recently. She was just guessing at what ingredients Picadilly uses, and she felt something was missing.
As she went over all the ingredients she used, I became curious and wanted to try it myself, so I got the idea to look it up on the Internet. It didn't take me long to find it, and I was anxious to try it myself:
Picadilly's Carrot Souffle
1 3/4 pounds carrots, chopped up 1 cup sugar 1 1/2 teaspoon baking powder 1 1/2 teaspoon vanilla 2 tablespoons flour 3 eggs, well-beaten w/electric mixer 1/2 cup butter or margarine (room temperature) powdered sugar
(Surprisingly, no cinnamon or nutmeg, which we had assumed must have been in the recipe).
Steam or boil carrots until they're extra soft. Drain well and put into large mixing bowl.
While carrots are still warm, add: sugar, baking powder, and vanilla. Beat with mixer until smooth.
Add flour and mix well. Add whipped eggs and mix well. Add butter and mix well.
Pour mixture into baking dish. Bake at 350 degrees Fahrenheit for about 1 hour or until top is light golden brown. Sprinkle lightly with powdered sugar over top before serving.
After I tried this recipe the first time, I realize I needed to let the carrots boil a bit longer so they'd come out mushy. The souffle ended up with little carrot chunks and not completely smooth and creamy like it should.
But it does taste a lot like Picadilly's so I know I'm on the right track. I just need to keep practicing on getting the texture right.
