Whenever a waiter brought out this dish at Chasen’s, it would wow the entire table. It was originally dished out in single servings; this recipe has been modified so it may be served family style.
Serves 8
1½ lbs. carrots, sliced 1 inch thick and steamed until tender
⅓ cup unsalted butter, softened
½ medium onion, diced
⅓ cup all-purpose flour
½ tsp. sea salt
¼ tsp. ground nutmeg
1 cup whole milk
2 tbsp. packed light brown sugar
¼ cup apple or orange juice
6 large eggs, separated
¾ tsp. cream of tartar
1. Preheat the oven to 350°F.
2. Butter a 9 × 13-inch baking pan, sprinkle with sugar, and set aside.
3. Purée the carrots in a blender or food processor and set aside.
4. In a saucepan over medium heat, melt the butter, add the onion, and cook until tender, 3 to 4 minutes. Blend in the flour, salt, and nutmeg and cook until the mixture is smooth and bubbly, about 6 to 8 minutes. Whisk in the milk all at once. Add the brown sugar and cook, stirring constantly, until the mixture boils and thickens. Remove from the heat; add the puréed carrots and juice and stir to combine.
5. Using a mixer with a whip attachment, whip the egg whites with the cream of tartar at high speed until stiff, but not too dry. Stir the egg yolks into the carrot mixture. Fold the egg white mixture into the carrot mixture. Pour into the prepared pan and smooth the surface.
6. Bake until puffy and light brown, 40 to 45 minutes. Serve immediately.
