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1
Preheat the oven to 400.
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2
Butter a 2-quart souffle dish.
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3
Cook the carrots in boiling salted water until tender, about 30 minutes; drain well.
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4
Puree the carrots in a food processor, then scrape into a bowl.
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5
Let cool slightly, then stir the egg yolks, 1/4 cup of the Parmesan, the butter, flour, salt, pepper and a few gratings of nutmeg into the carrot puree.
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6
In a stainless steel bowl, beat the egg whites until they hold soft peaks.
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7
Using a rubber spatula, stir one-third of the whites into the carrot mixture, then fold in the remaining whites in 2 batches; scrape into the prepared dish.
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8
Set the souffle dish in a baking pan and pour enough hot water into the pan to reach halfway up the side of the dish.
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9
Bake for about 30 minutes, or until the pudding is set.
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10
Remove from the oven and let stand for 5 minutes.
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11
Meanwhile, in a small saucepan, simmer the cream over low heat until slightly thickened, about 3 minutes.
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12
Stir in the remaining 2 tablespoons of Parmesan and remove from the heat.
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13
Run a sharp knife around the side of the pudding and invert it onto a round serving plate.
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14
Pour the Parmesan cream over the top and sprinkle with the chives.
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15
Cut into wedges and serve.
