Ingredients
- 1 lb. carrots, peeled and cut into 2-inch pieces
- 2-3 ¼-inch slices of fresh ginger
- 4 tablespoons unsalted butter
- Pinch salt
- 2 cups heavy cream
- 2 egg yolks plus 3 eggs
- 1 cup carrot puree
- 6 tablespoons brown sugar
- ½ teaspoon ground ginger
- Freshly grated nutmeg
About this recipe
Serves 8 Instead of pumpkin, pureed carrot is the star ingredient in this spicy baked custard.
Instructions
Make puree: Place carrots, ginger, butter and salt in a saucepan and barely cover with water. Cook over medium heat until tender, about 25-25 minutes. Discard ginger. Drain carrots and puree in a food processor until smooth. Let cool. Add butter.
Preheat oven to 325 degrees. Butter 8 custard cups. In large bowl, whisk egg yolks and eggs until blended. Heat cream just until bubbles start to form around the edges. Whisk hot cream into egg mixture, a little at a time. Stir in carrot puree, sugar and ginger. Strain into custard cups. Grate nutmeg on top.
Prepare a bain-marie: Place custard dishes in a large pan and fill with boiling water to reach halfway up the sides of the dishes. Bake about 40-45 minutes or until custards are set. Remove from oven and cool. Cover and refrigerate before serving.
