Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Honey
Puddings & Custards
Amount Measure Ingredient -- Preparation Method
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4 eggs
1/2 c honey
1/4 tsp salt
3 c hot milk
3/4 c finely grated raw carrots
2 tbsp sherry
Grated peel of 1 orange
1/4 tsp cinnamon
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.
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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.
