*  Exported from  MasterCook  *
 
                            Honey Carrot Custard
 
 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
 --------  ------------  --------------------------------
    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.

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