2 lbs. med. carrots
3 eggs, separated
3 1/2 tbsp. sugar
2 tsp. salt
2 1/2 tbsp. unsalted butter, melted
1 1/3 tsp. cornstarch
3/4 c. milk
3/4 c. light cream

Preheat oven to 350 degrees. Cover carrots with water and cook until tender. Let cool; peel and put through food processor. Beat eggs, yolks and whites separately until light. Add to the carrot mixture. Add sugar, salt and butter. Mix cornstarch with milk to make a paste, add cream and mix well. Fold into carrot mixture. Place in a buttered 2 quart souffle dish and set in pan of hot water. Bake for 45 minutes or until light brown. Serves 10.