| • | In a saucepan, take half a cup of water and add the carrots.
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| • | Boil it in reduced heat and then simmer for 10 minutes.
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| • | Drain the carrots and then blend it until pureed.
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| • | In a saucepan melt the butter and mix in the flour, salt and pepper sauce. Stir until smooth.
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| • | Add the milk and bring to a boil while constantly stirring.
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| • | Remove from heat when the mixture gets thickened.
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| • | In another bowl beat in the eggs. Add the flour and milk mixture and mix well.
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| • | Cook for two minutes while constantly stirring.
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| • | Add the pureed carrots and mix well and set it to cool.
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| • | Take another bowl and beat the egg whites until foamy. Into it add the cream of tartar and beat. Add these into the carrot mixture.
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| • | Grease a soufflé dish and pour the carrot mixture.
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| • | Bake at 350 degrees for 45 minutes until the top is golden brown.
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