CARROT SOUFFLÉ

CARROT SOUFFLÉ image

Yield 8 people

Number Of Ingredients 15

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Main Ingredients:
2 pounds carrots, cut in chunks
1/2 cup butter
2 eggs, beaten
3 tablespoons flour
1 teaspoon baking powder
2/3 cup granulated sugar
1/3 cup soft brown sugar
1/8 teaspoon pinch cinnamon
1 1/2 teaspoons vanilla extract
2 teaspoons confectioners' sugar
1/2 cup crushed corn flakes
Topping:
2 teaspoons confectioners' sugar sprinkled
1/2 cup corn crushed corn flakes (can use frosted flakes too)

Steps:

Preheat oven to 400°. Cook carrots in boiling salted water until tender, about 20 to 25 minutes; drain well and mash. Combine mashed carrots with remaining ingredients, mix well. Pour into a buttered, 2-quart soufflé dish. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer, or until top is golden brown. Sprinkle lightly with confectioners' sugar and corn flakes before serving. Note: The Carrot Soufflé can be prepared 1 day before, but not baked. Cover tight and refrigerate. Prior to baking bring to room temp. Then follow baking instructions from above; and don't forget the toppings.