Carrot Custard

11 ingredients
10 steps

Ingredients

  • 1 lb. carrots, pared and cut into 1-inch pieces
  • 1 lb. cooked winter squash, summer squash or pumpkin
  • 1 c. milk
  • 1/2 c. non-instant powdered milk
  • 3 eggs
  • 1/2 c. light brown sugar
  • 1 tsp. lemon rind (optional)
  • 1/2 tsp. cloves or allspice
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/8 tsp. salt

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Cook carrots until tender.
  3. 3
    Puree carrots with milk and milk powder.
  4. 4
    Pour into medium size bowl. Add remaining ingredients and beat until blended.
  5. 5
    Pour into six 2/3 cup buttered custard or tea cups.
  6. 6
    Place in a shallow baking dish.
  7. 7
    Pour boiling water into dish to a depth of 1-inch.
  8. 8
    Bake for 35 to 40 minutes or until knife comes out clean.
  9. 9
    Serve warm or chilled.
  10. 10
    Garnish with wheat germ, if desired.

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