Recipe Archives->Vegetables->Carrot Timbales

 
Carrot Timbales

2 pounds carrots
6 T butter
1 C water
5 T sugar
3 eggs
1 C heavy cream
 
Clean carrots and cut into chunks.

Combine carrots, sugar, water and butter in a pan and cook until
the carrots are tender and the sauce is reduced.  Puree the carrots
adding the eggs and cream.

Pour puree into buttered baking dish and bake in a water bath till
set.  Unmold and serve.

Variation: Put into individual serving size pyrex bowls, and then
unmold one onto each plate.

Printable version: carrot-timbales.txt.