See a letter from Ellen about the donation campaign. Your help matters!

Cook Talk

Picadilly's Carrot Souffle
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!
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.

E-Mail: (optional)