Carrot Cheese Custard Food

CARROT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
• Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
• In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
• Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

CARROT AND CHEESE CRUSTLESS QUICHE

Steps:

• In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
• Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
• Remove from heat and cool.
• In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
• Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
• Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
• Cut into square and serve.

CARROT CUSTARD

Steps:

• In a non-stick saucepan, bring evaporated milk to a boil.Reduce heat, add carrots and simmer gently for about 15 minutes, stirring occasionally.Stir in remaining ingredients and cook about 10 minutes, stirring and keeping it under a boil, until steaming.Remove from heat and cool covered for 15 minutes, then continue cooling uncovered. Serve warm or cold in an ice cream dish.

CARROT CHEESE CUSTARD

Steps:

• Preheat oven to 350 degrees.
• Heat the butter in a small skillet and cook the onions, peppers over low heat.
• Meanwhile, scrub and grate the carrots into a bowl.
• Combine the carrots, onions, peppers, cheese, vinegar, salt and pepper and mix well.
• Scald the milk and pour slowly into the eggs while beating them with an electric beater or whisk.
• Cook the egg mixture over hot water in a double boiler until thick and creamy, stirring constantly.
• Pour over carrot mixture and stir until well blended.
• Bake the custard in a buttered deep casserole set in a pan of hot water.
• Bake 40 to 45 minutes or until inserted knife comes out clean.
• Sprinkle with a little paprika and garnish with parsley.

CHEESY CARROT CASSEROLE

Steps:

• In a saucepan, cook sliced carrots in water until tender (about 10 minutes, depending on the sizes of your carrots). Drain carrots and place them into a casserole dish.
• In the saucepan over low heat, melt butter. Add in onion. Add evaporated milk, cheese, thyme, tarragon, salt, and white pepper. Stir until cheese is melted and smooth.
• Remove from heat and stir in 3/4 cup of the crushed cheese-flavored crackers. Pour over carrots in the casserole dish.
• Sprinkle top with remaining 1/4 cup crushed cheese-flavored crackers and paprika.
• Bake, uncovered at 350 for 20-25 minutes.

CHEESE CUSTARD

Steps:

• Grate the cheese finely.
• Beat the eggs, mix with two-thirds of the cheese and season with salt and pepper.
• Heat the milk and stir into the cheese mixture.
• Put into a 1.5 qt greased baking dish and cover with thin slices of bread and butter. Bake gently at 300 degrees until set, about 20-30 minutes.
• Cool slightly and sprinkle with the remainder of the cheese. Brown under the grill.