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Arlen Specter Chasen’s Carrot Soufflé




Source of Recipe


Unknown


List of Ingredients




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

Soufflé:
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)


Recipe



Preheat oven to 350°.
For the topping, combine the crushed corn flakes or nuts, 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; blend until well blended. Pour into a 1 1/2-quart baking pan or soufflé dish and bake for 40 minutes.
Sprinkle the topping over the soufflé and bake 5 to 10 minutes longer, until the topping is lightly browned