Carrot Timbales
Ingredients
- 2 pounds carrots
- 6 T butter
- 1 C water
- 5 T sugar
- 3 eggs
- 1 C heavy cream
Instructions
Clean carrots and cut into chunks. Combine carrots, sugar, water and butter in a pan and cook until the carrots are tender and the sauce is reduced. Puree the carrots adding the eggs and cream. Pour puree into buttered baking dish and bake in a water bath till set. Unmold and serve. Variation: Put into individual serving size pyrex bowls, and then unmold one onto each plate.
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