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Carrot Custard Recipe

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This recipe for Carrot Custard, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindell, Kathern
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups carrots, sliced and cooked

3 eggs

1/4 cup milk

1 small onion, halved

1/4 cup parsley leaves

3 Tbsp soft butter

2 Tbsp flour

1 1/2 tsp salt

1/4 tsp pepper


Directions:
Directions:
Put all ingredients in a blender container, cover and blend on liquefy for 10 seconds. Pour into 6 buttered 5 oz. custard cup. Set cups in a shallow pan with 1/2 inch hot water. Bake in preheated 350F oven for 45 minutes. Unmold before serving.

 

 

 

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