Cinnamon and Brown Sugar Custards
Ingredients
-
1 ½ cup diced carrots
-
2 eggs, lightly beaten
-
⅓ - ½ cup packed brown sugar
-
¼ cup fat-free milk
-
½ teaspoon ground cinnamon
-
Whipped cream (optional)
Directions
-
Preheat oven to 350°F. Lightly grease four 6- to 8-ounce ramekins or custard cups; place in a 13x9x2-inch baking pan. Set aside.
-
Meanwhile, place diced carrots in a medium saucepan; cover with 2 inches of water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until very tender. Drain; rinse with cold water and drain again.
-
Place carrots in a food processor. Cover and process about 20 seconds or until smooth. Add eggs, brown sugar, milk, and cinnamon; cover and process until smooth.
-
Divide carrot mixture evenly among prepared ramekins. Place baking pan on oven rack. Pour enough hot water into the baking pan to reach halfway up sides of ramekins. Bake for 30 to 35 minutes or until a knife inserted off-center comes out clean. Cool on a wire rack. If desired, serve with whipped cream. Chill within 2 hours.
Tips
The sweetness and flavor of carrots can vary widely, so find a producer that you like at your farmer's market and stock up.
Tips
Icon: gluten free, vegetarian
Nutrition Facts (per serving)
| 130 | Calories |
| 3g | Fat |
| 24g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 130 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 5% |
| Cholesterol 93mg | 31% |
| Sodium 79mg | 3% |
| Total Carbohydrate 24g | 9% |
| Total Sugars 21g | |
| Protein 4g | 8% |
| Vitamin C 3mg | 3% |
| Calcium 70.7mg | 5% |
| Iron 0.7mg | 4% |
| Potassium 230mg | 5% |
| Folate, total 20.2mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.