Baked Carrot Custard - cooking recipe

Ingredients

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

Preparation

Cover carrot pieces with water and boil slowly until tender, 20 to 30 minutes.
In food processor, puree with butter and margarine for 30 seconds.
Add other ingredients and puree 30 seconds more.