Carrot Soufflé

Ingredients :

• ½ cup crushed corn flakes or walnuts
• 3 tbsp brown sugar
• 2 tspn butter room temperature
  for the soufflé:
• 1 lb carrots, cooked until tender
• 3 eggs
• ¼ cup sugar
• 3 tbsp all purpose flour
• 1 tspn vanilla
• ½ cup (1 stick) butter melted
• Dash of nutmeg
• Pinch of salt (optional)

Preparation and Cooking Instructions

1. Preheat oven to 350°F.
2. For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside.
3. Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1½ quart pan or soufflé dish and bake for 40 minutes.
4. Spread the topping over the soufflé and bake 5 to 10 minutes longer, until the topping is lightly browned