1/2  cup           crushed corn flakes -- or walnuts
   3      tablespoons   brown sugar
   2      teaspoons     butter -- room temperature
                        FOR THE 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.
For the topping: Combine the crushed corn flakes 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 souffle dish and bake for 40 minutes. Spread the
topping over the souffle and bake 5 to 10 minutes longer,
until the topping is lightly browned.
Per serving: 383 calories, 6 gm protein, 46 gm
carbohydrates, 20 gm fat, 152 mg cholesterol, 11 gm
saturated fat, 177 mg sodium
The Washington Post