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Directions:
Preheat oven to 350°. 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 soufflé dish and bake for 40 minutes. Spread the topping over the soufflé and bake 5 to 10 minutes longer, until the topping is lightly browned.
For the souffle: - 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)
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