Carrot Cheese Custard Recipe

Name: Carrot Cheese Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons chopped onions; 2 tablespoons chopped green peppers; 2 heaping cups grated carrots; 1 cup grated mild cheese; 1 tablespoon tarragon vinegar; ¾ teaspoon salt; ¼ teaspoon white pepper; 1 ½ cups milk; 3 slightly beaten eggs; paprika; parsley

Servings: persons

2 tablespoons butter
2 tablespoons chopped onions
2 tablespoons chopped green peppers
2 heaping cups grated carrots
1 cup grated mild cheese
1 tablespoon tarragon vinegar
¾ teaspoon salt
¼ teaspoon white pepper
1 ½ cups milk
3 slightly beaten eggs
paprika
parsley

1
Preheat oven to 350 degrees.
2
Heat the butter in a small skillet and cook the onions, peppers over low heat.
3
Meanwhile, scrub and grate the carrots into a bowl.
4
Combine the carrots, onions, peppers, cheese, vinegar, salt and pepper and mix well.
5
Scald the milk and pour slowly into the eggs while beating them with an electric beater or whisk.
6
Cook the egg mixture over hot water in a double boiler until thick and creamy, stirring constantly.
7
Pour over carrot mixture and stir until well blended.
8
Bake the custard in a buttered deep casserole set in a pan of hot water.
9
Bake 40 to 45 minutes or until inserted knife comes out clean.
10
Sprinkle with a little paprika and garnish with parsley.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons chopped onions, 2 tablespoons chopped green peppers, 2 heaping cups grated carrots, and more.

Yes, Carrot Cheese Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cheese Custard

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