Demitasse Carrot Custards Recipes

DEMITASSE CARROT CUSTARDS

Steps:

• Place the carrots in a one-and-a-half-quart souffle dish. Cover dish tightly with microwave plastic wrap. Cook at 100 percent for six minutes, 30 seconds.
• Uncover. Place the carrots in a blender. Add one egg and blend to a smooth puree. Add the remaining eggs one at a time, scraping down the sides of the blender after each addition. Pour into a clean bowl and stir in the cream, salt and cumin (you will have about two cups of custard).
• Divide the mixture evenly among eight demitasse cups. Cover each tightly with microwave plastic wrap. Arrange in a ring, not touching, on the microwave carousel or a 12-inch round platter. Cook at 100 percent for two minutes, 30 seconds, or until just set.
• Before removing the custards from the oven, pierce the plastic with the tip of a sharp knife so the plastic doesn't settle on the delicate custard surface.
• Remove from oven. Uncover (unmold if desired) and serve with a dollop of parsley sauce and a leaf of fresh parsley.

CARROT CUSTARD

Steps:

• In a non-stick saucepan, bring evaporated milk to a boil.Reduce heat, add carrots and simmer gently for about 15 minutes, stirring occasionally.Stir in remaining ingredients and cook about 10 minutes, stirring and keeping it under a boil, until steaming.Remove from heat and cool covered for 15 minutes, then continue cooling uncovered. Serve warm or cold in an ice cream dish.

CARROT CHEESE CUSTARD

Steps:

• Preheat oven to 350 degrees.
• Heat the butter in a small skillet and cook the onions, peppers over low heat.
• Meanwhile, scrub and grate the carrots into a bowl.
• Combine the carrots, onions, peppers, cheese, vinegar, salt and pepper and mix well.
• Scald the milk and pour slowly into the eggs while beating them with an electric beater or whisk.
• Cook the egg mixture over hot water in a double boiler until thick and creamy, stirring constantly.
• Pour over carrot mixture and stir until well blended.
• Bake the custard in a buttered deep casserole set in a pan of hot water.
• Bake 40 to 45 minutes or until inserted knife comes out clean.
• Sprinkle with a little paprika and garnish with parsley.

DELECTABLE CARROT FRITTERS

Steps:

• In a large bowl, combine flour, milk, shallots, parsley, baking powder, salt, black pepper, and thyme. Gently fold in the carrots; be careful not to overmix. Cover, and refrigerate for 3 hours.
• Heat vegetable oil in a deep fat fryer to 375 degrees F (190 degrees C). Lower the batter by heaping tablespoonful into the hot oil. Do not crowd the fritters, fry only a few at a time. Fry until fritters are golden brown, about 10 to 12 minutes. Remove fritters with a slotted spoon and drain well on paper towels. Serve immediately with Bearnaise sauce.