Bill's Carrot Souffle From Chasen's 1 Pound Carrots cooked, peeled 3 eggs 1/3 Cup granulated sugar 3 Tablespoons flour 1 Teaspoon vanilla extract 1/2 Cup butter -- melted 1 Dash nutmeg 1/4 Cup crushed cornflakes OR walnuts 2 Tablespoons brown sugar 2 Teaspoons 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. |