BAKED CARROT AND COCONUT CUSTARD

Who said you can’t get some veggies in with your dessert? We think carrots and dessert make a perfect marriage – try our baked carrot and coconut custard, it is to die for.

Serves: 6
Difficulty: Easy
Preparation time: 15 minutes
Cooking time: 60 minutes

CUSTARD

1 (500 g) bag Findus 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

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.

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.

Recipe, Photography and styling by Illanique van Aswegen

findusfoods.co.za