Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
Preheat oven to 350 degrees F.
Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
Toss the corn flakes, brown sugar, and butter together until all is coated.
Recipe courtesy of Dave Rubell