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Carrot Custard https://www.metro.ca/userfiles/image/recipes/cossetarde-indienne-carottes-3464.jpg PT10M PT25M PT50M
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.
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1/2 cups (125 mL) evaporated milk 1 cup (250 mL) grated carrot 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
Carrot Custard

Carrot Custard

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:10
Preparation
0:25
COOKING
0:50
TOTAL TIME

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Ingredients

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  • 1/2 cups
    (125 mL)
    evaporated milk
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  • 1 cup
    (250 mL)
    grated carrot
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  • 1 cup
    (250 mL)
    cooked tapioca
  • 1/4 cup
    (60 mL)
    brown sugar
  • 1/2 tsp.
    (2 mL)
    saffron
  • 1 pinch
    cinnamon
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  • 1/4 tsp.
    (1 mL)
    ground cardamom
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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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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