Chasen's-Style Carrot Souffle

Ingredients:

  • 1 lbs Carrots cooked, peeled
  • 3 eggs
  • 1/3 cup granulated sugar
  • 3 Tbsp flour
  • 1 tsp vanilla extract
  • 1/2 cup butter; melted
  • 1 Dash nutmeg
  • 1/4 cup crushed cornflakes; or walnuts
  • 2 Tbsp brown sugar
  • 2 tsp soft butter

Preparation:

Puree carrots, eggs, sugar, flour, vanilla, 1/2 cup melted butter and nutmeg inblender until smooth. Pour into 1 1/2-quart greased souffle dish or pan. Bake at 350° F 40 minutes.

Mix cornflakes, brown sugar and 2 Tbsp soft butter and sprinkle on top of souffle.

Bake 10 minutes longer to brown slightly.

Servings: Print This Page
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