Carrot Pudding Souffles with Buttered Spring Vegetables

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for ramekins
• 1 small shallot, thinly sliced (about 1/4 cup)
• 2 pounds medium carrots, peeled and cut into 1/2-inch pieces (about 4 cups)
• 1 bay leaf
• Coarse salt
• 1 cup heavy cream, plus more if needed for reheating souffles
• 6 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• Freshly ground pepper
• 6 large egg yolks
• 4 large egg whites
• 16 baby carrots, peeled and trimmed
• 32 sugar snap peas, trimmed, strings removed, plus pea shoots for garnish

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