Carrot Custard

Carrot Custard

(makes 8 servings)

refrigerated butter-flavored cooking spray
1 1-pound (480 g) bag peeled baby carrots
3 large eggs
1/2 cup (120 ml) 1% low-fat milk
1/3 cup (80 ml) evaporated skim milk
1/2 teaspoon (2.5 ml) freshly grated nutmeg
1/2 teaspoon (2.5 ml) salt
dash of freshly ground pepper

  1. Preheat the oven to 375°F (190°C), Gas Mark 5. Lightly coat a 2-quart (2 l) casserole dish with cooking spray.
  2. Cook carrots in boiling water to cover until very tender, about 15 to 20 minutes. Drain.
  3. Place carrots and remaining ingredients in a food processor or blender. Process until smooth.
  4. Pour mixture into prepared casserole. Set the dish in a large baking pan and pour boiling water into the pan to come up halfway up the side of the casserole dish.
  5. Bake until a tester inserted in the center comes out clean, about 30 to 35 minutes. Remove from water bath and serve at once or reheat by placing casserole in a large skillet of simmering water for 20 to 25 minutes.

Per serving: 65 calories (33% calories from fat), 4 g protein, 2 g total fat (0.8 g saturated fat), 7 g carbohydrates, 1 g dietary fiber, 81 mg cholesterol, 241 mg potassium, 209 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable), 1/2 fat