Souffle recipes

Carrot Souffle

Course : Souffle
Serves: 6

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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 / Directions:

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.

Carrot Souffle

Ingredients:

Preparation / Directions:

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