Carrot Custard

Carrot Custard
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:50 Total Time

Ingredients

Add all
  • 1/2 cups
    (125 mL)

    evaporated milk

  • 1 cup
    (250 mL)

    grated carrots

  • 1 cup
    (250 mL)

    cooked tapioca

  • 1/4 cup
    (60 mL)

    brown sugar

  • 1/2 tsp.
    (2 mL)

    saffron

  • 1 pinch

    cinnamon

  • 1/4 tsp.
    (1 mL)

    ground cardamom

Preparation

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.

Source: Metro