Carrot Pudding Souffles with Buttered Spring Vegetables

Name: Carrot Pudding Souffles with Buttered Spring Vegetables
Ingredients: ½ c. unsalted butter; 1 small shallot; 2 lb. medium carrots; 1 bay leaf; Coarse salt; 1 c. heavy cream; 6 tbsp. all-purpose flour; 2½ c. whole milk; ¼ tsp. freshly grated nutmeg; ¼ tsp. ground ginger; Freshly ground pepper; 6 large egg yolks; 4 large egg whites; 16 baby carrots; 32 sugar snap peas