Carrot Souffle
Grrrrrgh!
Course : Souffle
From: HungryMonster.com
Serves: 6
 

Ingredients:

1/2 cup crushed corn flakes
3 tablespoons brown sugar
2 teaspoons butter -- room temperature
---FOR THE SOUFFLE
1 pound carrots -- cooked, until
3 large eggs
1/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 cup butter -- melted (1 stick)
1 dash nutmeg
1 dash salt -- (optional)
 

Preparation:

Preheat oven to 350 degrees. For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside. 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 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.