Carrot Souffle With Apple Brandy

• 1 pound Frozen Carrots
• 3 whole Eggs
• 1/3 cups Sugar
• 3 Tablespoons Flour
• 1 teaspoon Vanilla
• 1/2 cups Melted Butter
• 1 dash Nutmeg
• 1 dash Salt
• 1/4 cups Apple Brandy (optional - I Use Calvados)
• 1/2 cups Panko Breadcrumbs, For Topping
• 3 Tablespoons Brown Sugar, For Topping
• 3 Tablespoons Melted Butter For Topping

1. Put a large pot of water to boil. Once boiling, boil carrots until they are very, very soft (use the package as a timing guideline but you'll cook them longer). You should be able to smash the carrot into baby-food consistency when they are done.
2. In a blender or food processor, put the carrots, eggs, sugar, flour, vanilla, 1/2 cup melted butter, nutmeg, salt and brandy. Blend until smooth and pour into a casserole dish.
3. Mix the topping ingredients: panko breadcrumbs, brown sugar and melted butter together and sprinkle on top of carrot mixture.
4. Cover in tin foil and bake in an oven at 350 degrees (F) for 15 minutes. Take foil off dish and continue to bake for another 20 minutes until topping is golden brown and a knife inserted into the souffle comes out clean.

carrots, eggs, sugar, flour, vanilla, butter, nutmeg, salt, ubc, breadcrumbs, brown sugar, butter

Taken from tastykitchen.com/recipes/sidedishes/carrot-souffle-with-apple-brandy/ (may not work)