1/2 cup crushed corn flakes — or walnuts
3 tablespoons brown sugar
2 teaspoons butter — room temperature
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)
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