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Organic Carrot Custard Casserole
Ingredients:
1 pound organic baby carrots
3 large organic eggs
1/2 cup organic skim milk
1/3 cup evaporated skim milk
1/4 teaspoon ground nutmeg
1/8 teaspoon organic pepper
Instructions:
Place organic carrots in a pan of water that just barely covers the carrots. Place pan over medium high heat and bring water to rapid boil. Reduce heat to low. Cover and simmer 20 minutes. Carrots should be fork tender. Drain well. Once the carrots are drained, place them in the bottom of a blender. Add the organic eggs one at a time. Pour in both types of milk. Sprinkle in nutmeg and pepper. Blend on high until very smooth. Set oven to 375 degrees.Spray a small casserole dish with an organic non stick cooking spray. Pour carrot mixture into the prepared dish. Place baking dish in a water bath being sure the water only comes half way up the side of the casserole dish. Place in the oven. Bake 25 minutes or until a toothpick inserted in center comes out clean. Serve immediately.
Let us know how it tastes!
