DEMITASSE CARROT CUSTARDS

Demitasse Carrot Custards image

Make sure your demitasse cups have no gold or silver decorations -if they do, use small porcelain or plastic ramekins or souffle dishes. If you plan to serve these custards piping hot, you may want to decrease the cumin to a half teaspoon.

Provided by Barbara Kafka

Time 15m

Yield Eight custards

Number Of Ingredients 5

Ingredients

1/2 pound carrots, trimmed, peeled and cut into 1/4-inch round slices
4 large eggs
3/4 cup heavy cream
1 teaspoon kosher salt
3/4 teaspoon ground cumin

Steps:

Place the carrots in a one-and-a-half-quart souffle dish. Cover dish tightly with microwave plastic wrap. Cook at 100 percent for six minutes, 30 seconds.
Uncover. Place the carrots in a blender. Add one egg and blend to a smooth puree. Add the remaining eggs one at a time, scraping down the sides of the blender after each addition. Pour into a clean bowl and stir in the cream, salt and cumin (you will have about two cups of custard).
Divide the mixture evenly among eight demitasse cups. Cover each tightly with microwave plastic wrap. Arrange in a ring, not touching, on the microwave carousel or a 12-inch round platter. Cook at 100 percent for two minutes, 30 seconds, or until just set.
Before removing the custards from the oven, pierce the plastic with the tip of a sharp knife so the plastic doesn't settle on the delicate custard surface.
Remove from oven. Uncover (unmold if desired) and serve with a dollop of parsley sauce and a leaf of fresh parsley.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 176 milligrams, Sugar 2 grams, TransFat 0 grams