Carrot Souffle

Directions

Preheat oven to 350℉ (180℃).

For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter.

Set aside.

Purée 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 1½-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.