Get Well Soon Carrot Custard - cooking recipe

Ingredients

1 lb. carrots, scraped, cleaned and cut in 1-inch pieces
1 Tbsp. each: butter and margarine
1/2 c. skim milk
1/4 c. evaporated low-fat milk
2 eggs
2 tsp. sugar
1/2 tsp. nutmeg
dash of cinnamon
dash of pepper

Preparation

Cover carrots with water (can use chicken stock to add flavor).
Slowly boil 20 to 25 minutes.
Puree carrots with butter and margarine until smooth.
Add other ingredients; puree 30 seconds or until smooth.
Preheat oven to 375\u00b0 and grease a 9-inch round cake pan.
Scrape puree into the greased pan.
Boil water. Put 9-inch pan into a larger pan and put boiling water into larger pan, halfway up sides of smaller pan.
Bake 30 to 35 minutes or until custard is firm.
Remove; let sit 15 minutes.
Loosen edges and invert pan on plate.