Cinnamon and Brown Sugar Custard
~ adapted from Good & Fresh ~
This can be tricky– it tastes like pumpkin pie.
Preheat oven to 350 degrees. Butter 4 ramekins or custard bowls. Peel and dice 3 or 4 carrots to equal 1 1/2 cups. Place just a little water in the bottom of a small saucepan to steam the carrots with a lid until tender. Drain well. Pulse carrots in a food processor.
Pour 1/4 cup milk into the carrots and puree. Then process into the puree– 1/2 cup packed dark brown sugar, 1/2 teaspoon ground cinnamon, 2 large eggs. Divide evenly into custard dishes, set each in an oblong baking dish; fill halfway with hot water and bake for 30 to 35 minutes.
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