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 carrots in a pan and add water until it covers the carrots. Switch on to medium high heat and wait until the water boils.
Lower the heat. Cover and boil for about 20 minutes.
Check if the carrots are tender using fork. If they are, drain the water.
Place the carrots on the blender. Place eggs one by one. Add the two types of milk.
Put dash of pepper and nutmeg. Stir until it becomes smooth.
Switch the oven to 375 degrees. Spray non stick cooking spray on the casserole dish. Add the carrot mixture.
Place the baking dish in a pan of water ensuring the water comes only midway of the dish. Put it in the oven.
Bake for about 25 minutes. Use toothpick to check the carrots casserole. Serve.
- Calories: 65
- Fat: 2 g
- Saturated fat: 8 g
- Sodium: 209 mg
- Protein: 4 g
- Cholesterol: 81 mg