Carrot Custard Casserole


1 pound baby carrots
3 large eggs
1/2 cup skim milk
1/3 cup evaporated skim milk
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper


Place the carrots in a pan of water that just barely covers the carrots. Place the pan over medium high heat and bring water to a rapid boil. Reduce heat to low, cover and simmer 20 minutes. Carrots should be fork tender. Drain well. Once the carrots are drained place them in the bottom of the blender. Add the eggs one at a time. Pour in the both types of milk. Sprinkle in the nutmeg and pepper. Blend on high until very smooth. Set the oven to 375 degrees. Spray a small casserole dish with a non stick cooking spray. Pour the carrot mixture into the prepared dish. Place the baking dish in a water bath being sure the water only comes half way up the side of the casserole dish. Place in the oven. Bake 25 minutes or until a toothpick inserted in center comes out clean. Serve immediately.

Nutritional Information (Approximate Values):

65 calories 4 g protein, 2 g total fat, .8 g saturated fat, 7 g carbohydrates, 1 g dietary fiber, 81 mg cholesterol, 241 mg potassium and 209 mg sodium per serving.

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About Dee Braun

Dee is an Adv. Certified Aromatherapist, Reiki Master, Adv. Color/Crystal Therapist, Herbalist, Dr. of Reflexology and single mom who is dedicated to helping others any way she can. One way she chooses to help is by offering information on the benefits and uses of natural health and healing methods for the well-being of both people and pets. Dee also teaches Aromatherapy, Reflexology and Color/Crystal Therapy at the Alternative Healing Academy

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