Recipe: Carrot Souffle (Regis and Kathie Lee) (blender or food processor)

CARROT SOUFFLE

FOR THE SOUFFLE:
1 pound cooked sliced carrots
3 large eggs (or 4 large egg whites)
1/2 cup unsalted butter, melted
1/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch ground nutmeg
FOR THE TOPPING:
3 tablespoons firmly packed brown sugar
2 teaspoons unsalted butter, softened
1/3 cup crushed cornflakes

Heat the oven to 350 degrees F.

TO MAKE THE SOUFFLE:
In the container of a blender or a food processor fitted with the metal chopping blade, process the carrots and eggs until smooth. Add the melted butter, sugar, flour, vanilla extract, and nutmeg process until combined. Pour the mixture into a 1 1/2 to 2-quart baking dish.

Bake for 50 to 60 minutes.

TO MAKE THE TOPPING:
In a small bowl, stir the brown sugar, softened butter and corn flakes. Sprinkle the mixture over the top of the cooked souffle.

Bake 10 minutes longer, or until the souffle is set and lightly browned on top. Serve immediately.

Makes 6 servings
Source: Entertaining with Regis and Kathie Lee