Carrot Custard Casserole

Carrot Custard Casserole

By Chef K.T. Murphy


1 pound baby carrots
3 large eggs

kitchen knife
Photo by Lukas on

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.

All the best, Good Food makes For Better Decisions.

Chef Murph

chef murph 3 way

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