Baked Carrot and Coconut Custard
Who said you can’t get some veggies in with your dessert?
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 60 mins
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
honey, to drizzle
100 g peanut brittle, finely chopped
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.