Flemish Carrots - cooking recipe

Ingredients

1/4 cup butter
8 medium carrots, peeled and cut in matchstick-sized strips
1/3 cup boiling water
1 tablespoon light brown sugar
1 teaspoon salt
1/8 teaspoon mace
1/2 cup light cream
1 tablespoon lemon juice
2 egg yolks

Preparation

Melt the butter in a nonstick pan over medium heat.
Saute carrots for 12-15 minutes stirring continuously until lightly caramelized.
Mix in water, brown sugar, salt and mace.
Cover and simmer 8-10 minutes until carrots are barely done (still a bit crisp).
Remove cover and cook for 2 minutes.
Whisk egg yolks and cream until well blended and frothy.
Stir unto carrots.
Season with lemon juice and serve.