I chose this recipe as a side dish for my porcupine meat balls. I thought it would be a nice addition.
Maybe it would have been, but the recipe didn’t really work out that well.
To start, after an hour, the custard was no where near set. I ended up having to cook it another thirty minutes before we could even attempt to eat it.
When we were able to try the dish, it was not lovely. At all!
It really was just a mass of gloopy slop. THere was not a huge amount of flavor either.
You couldn’t really taste the carrot. It felt under seasoned too.
I am not really sure what would fix this dish. There may be nothing that could fix it. . .
CARROT CUSTARD
3 Eggs
1 1/2 Cups Grated Uncooked Carrots
3 Cups Milk
1 Teaspoon Salt
3 Tablespoons Butter
Beat eggs slightly. Add remaining ingredients. Pour into a greased baking dish. Place in a pan of hot water. Bake in a 350 degree oven for 1 hour.
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