Carrot Souffle

Topping Ingredients:

  • 1/2 cup crushed corn flakes or walnuts
  • 3 tablespoons brown sugar
  • 2 teaspoons butter (room temperature)

Souffle Ingredients:

  • 1 pound carrots (cooked until tender)
  • 3 eggs
  • 1/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1/2 cup (1 stick) butter (melted)
  • dash of nutmeg
  • pinch of salt (optional)

Topping Directions:

  1. Combine the crushed corn flakes (or nuts), brown sugar, and butter
  2. Set aside until end

Souffle Directions:

  1. Preheat oven to 350 degrees
  2. Puree the cooked carrots and the eggs in a blender (do not use a food processor)
  3. Add the sugar, flour, vanilla, butter, nutmeg and salt
  4. Blend until well blended
  5. Pour into a 1 1/2 quart baking pan or souffle dish
  6. Bake for 40 minutes
  7. Sprinkle the topping over the souffle
  8. Bake 5 to 10 minutes longer until topping is lightly browned