Preparation:
For the topping:
Combine the crushed corn flakes or walnuts, brown sugar and butter. Set
aside.
For the souffle:
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. |