Carrot Souffle - cooking recipe

Ingredients

Souffle
1 lb baby carrots
3 eggs
1/3 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1/2 cup butter
1/8 teaspoon nutmeg
Topping
3/4 cup crushed corn flakes
3 tablespoons brown sugar
3 tablespoons butter

Preparation

Boil carrots until soft.
Melt butter.
Combine all Souflee ingredients.
In batches, puree in a blender.
Pour into a buttered ovensafe dish.
Bake for 40 minutes at 350 degrees.
While baking, soften butter and combine all topping ingredients well, making a crumle.
Sprinkle topping on souflee and bake for 5 minutes.