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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The crispy outer crust on this dish blends well with the innate sweetness of the carrots. Ingredients:
1 lb carrot |
3 eggs |
1/3 cup sugar |
3 tablespoons flour |
1 teaspoon vanilla |
1/2 cup butter, melted |
1 dash nutmeg |
1/2 cup corn flakes, crushed |
3 tablespoons brown sugar |
2 teaspoons butter, softened |
Directions:
1. Boil carrots in water for 20 minutes or until soft. Cool to room temperature and purée. Add rest of filling ingredients and blend until smooth.
2. Butter the sides of a souffle dish than dust with sugar. Pour in filling and bake 30 minutes at 350 degrees F. During last ten minutes of baking, add topping. Serve warm.
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