Ingredients
- 3 eggs
- 1 souffle
- 1 stick
- 1 pound carrots
- 3/8 cup sugar
- 1/2 cup corn flakes (crushed)
- 3 tablespoons brown sugar
- 3 tablespoons all purpose flour
- 2 teaspoons butter room temperature
- 1 teaspoon vanilla
- 1 pinch nutmeg of salt
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.
Per serving: 383 calories, 6 gm protein, 46 gm carbohydrates, 20 gm fat, 152 mg cholesterol, 11 gm saturated fat, 177 mg sodium The Washington Post
