Carrot Custard Casserole
I tried this simple recipe when I thought my family is not eating enough vegetables. So, I tried this dish and surprisingly, my family adore it. A nutritious holiday dessert your guests will surely keep talking about. With only about 65 calories, this is perfect dish for a healthy diet.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 65 kcal
Ingredients
- 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
Instructions
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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.
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Lower the heat. Cover and boil for about 20 minutes.
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Check if the carrots are tender using fork. If they are, drain the water.
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Place the carrots on the blender. Place eggs one by one. Add the two types of milk.
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Put dash of pepper and nutmeg. Stir until it becomes smooth.
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Switch the oven to 375 degrees. Spray non stick cooking spray on the casserole dish. Add the carrot mixture.
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Place the baking dish in a pan of water ensuring the water comes only midway of the dish. Put it in the oven.
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Bake for about 25 minutes. Use toothpick to check the carrots casserole. Serve.
Recipe Notes
Nutrition Information:
- Calories: 65
- Fat: 2 g
- Saturated fat: 8 g
- Sodium: 209 mg
- Protein: 4 g
- Cholesterol: 81 mg
