| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Desserts, Honey, Puddings & | 1 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1/2 | c | Honey |
| 1/4 | ts | Salt |
| 3 | c | Hot milk |
| 3/4 | c | Finely grated raw carrots |
| 2 | tb | Sherry |
| Grated peel of 1 orange | ||
| 1/4 | ts | Cinnamon |
INSTRUCTIONS
Beat the eggs with honey and salt until frothy and light, then stir in milk. Add carrots, sherry, orange peel, and blend well. Pour mixture into individual buttered custard cups and sprinkle each with a dash of cinnamon. Set cups in baking pan, then add water to pan until it is halfway up the cups. Bake at 325 degrees F for 45-60 minutes, or until custard is firm. NOTES : As a rule, few can guess what this intriguing dessert is made of. The color is beautiful and, if you would like a sauce with it, use a tart lemon sauce. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <[email protected]> on Aug 27, 1997
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