Baked Carrot and Coconut Custard
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6
Description
Who said you can’t get some veggies in with your dessert?
Ingredients
Custard
500 g fresh or frozen baby carrots, cooked
1 C (250 ml / 125 g) cake flour
1 C (250 ml / 250 g) evaporated milk
1 C (250 ml / 250 g) coconut cream
¼ C (60 ml / 50 g) brown sugar
¼ C (60 ml / 170 g) condensed milk
¼ C (60 ml / 56 g) salted butter, melted
2 tsp (10 ml) vanilla essence
2 large eggs
pinch ground cinnamon
To Serve
½ C (125 ml / 125 g) double cream yoghurt
honey, to drizzle
100 g peanut brittle, finely chopped
Instructions
Custard
Preheat the oven to 160 °C and lightly grease an 18 x 18 cm baking dish with non-stick cooking spray.
Place the carrots in a food processor and blend until smooth. Add the remaining ingredients and blend until combined. Pour the mixture into the prepared dish and bake for 45-50 minutes until set but slightly wobbly. It will firm up more as it cools. Allow it to cool for at least 15 minutes before serving.
To Serve
Serve each portion topped with a dollop of yoghurt, a drizzle of honey and sprinkled with some finely chopped peanut brittle.
Tip: The baked custard can also be served with whipped cream or good quality vanilla ice cream.
