Carrot Souffle
Yield
1 soufflePrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
corn flakes
crushed, or walnuts |
|
| 3 | tablespoons |
brown sugar
|
|
| 2 | teaspoons |
butter
room temperature |
|
| For the souffle | |||
| 1 | pound |
carrots
cooked, until tender |
|
| 3 | large |
eggs
|
|
| ⅓ | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
butter
(1 stick) melted |
|
| 1 | dash |
nutmeg
|
*
|
| 1 | pinch |
salt
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
corn flakes
crushed, or walnuts |
|
| 45 | ml |
brown sugar
|
|
| 1E+1 | ml |
butter
room temperature |
|
| For the souffle | |||
| 453.6 | g |
carrots
cooked, until tender |
|
| 3 | large |
eggs
|
|
| 79 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
butter
(1 stick) melted |
|
| 1 | dash |
nutmeg
|
*
|
| 1 | pinch |
salt
optional |
*
|
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.
