Susan's Carrot Souffle

Ingredients for topping:
1/2 cup crushed corn flakes
1/4 cup chopped walnuts or pecans (optional)
3 tablespoons brown sugar
2 teaspoons butter -- room temperature

Ingredients for souffle:
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)

Preheat oven to 350 degrees. Combine the crushed corn flakes, pecans or walnuts, 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 and blend. Pour into a 1 1/2-quart pan or soufflé dish and bake for 40 minutes. Spread the topping over the soufflé and bake 5 to 10 minutes longer, until the topping is lightly browned.

Serves: 6+
Start to finish: 1 hour 15 minutes
Thanks to: Rene, Scott, and the Fien Group