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Cook Talk

Picadilly's Carrot Souffle
Bonnie
01/16/13
I am cooking dinner for 250 in about 10 days. I need a recipe for Picadilly's carrot souffle. Also, do any of you know if you can use baby carrots instead of peeling whole carrots? I have the recipe for the souffle for 3 1/2# of carrots but I thought perhaps someone could give me the ingredients for feeding this many people. Thank you!
ellen
01/16/13
The least expensive alternative is frozen carrot pieces, and they have more flavor than the baby carrots as well.

Piccadilly's recipe is simply a very sweet carrot custard. In your situation, I would make about 6 full chafers of carrot stuff.

Here are some quantity guidelines for 250 people. I have to say I would do this in batches-

62 1/2 lbs carrots, cooked
8-16 cups butter, melted; may use part oil
10 dozen eggs, beaten fluffy
6 to 10 1/2 cups flour- this depends on the wetness of the carrots
2/3 cup to 1 1/2 cups baking powder- smaller amount for less flour, larger for full amount
8 quarts sugar (MANY cooks use half this)
5 cups brown sugar
3 1/2 tablespoons cinnamon
1/2 cup vanilla extract

May top cooked pudding with:
1/2 cup and 2 tablespoons and 1 teaspoon confectioners' sugar for dusting

Preheat the ovens fully. Grease the pans. This makes about 18 9x13 pans, or 6 full chafers.

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