Bill's Carrot Souffle From Chasen's
Yield: 6 Servings
1 lb Carrots
cooked,peeled
3 eggs
1/3 c granulated sugar
3 T flour
1 t vanilla extract
1/2 c butter,melted
1 ds nutmeg
1/4 c cornflakes OR,Crushed
walnuts
2 T brown sugar
2 t soft butter
Puree carrots, eggs, sugar, flour, vanilla, 1/2 cup melted butter
and nutmeg in blender until smooth.
Pour into 1 1/2-quart greased souffle dish or pan. Bake at 350 degrees
40 minutes.
Mix cornflakes, brown sugar and 2 tablespoons soft butter and sprinkle
on top of souffle.
Bake 10 minutes longer to brown slightly.
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