Experimental food corner: this one's a keeper.

Because of our family crisis at Thanksgiving, we wound up getting our Thanksgiving dinner from a Piccadilly Cafeteria. We tried their carrot souffle, and it was surprisingly good - rich and carroty, with a creamy, velvety texture almost like pumpkin pie filling. It was too sweet for my taste, though, and a little one-note - I wanted to taste some spices underneath the sweet carrot flavor.

I found the recipe online and went to work this evening, making my own adjustments. Wow, was it good. wcg, curiousangel and I scraped the one-quart casserole dish clean, and I'm still wishing for more - I bet it would make a great breakfast. Mine turned out much lighter in texture than I remember the cafeteria's version was - it melted in my mouth. The balance of sweet and spice was perfect. I've already promised to make it for my family as part of Christmas dinner. Really, words cannot express how tasty this was.
( here's the recipe: )