Recipe - Honey Carrot Custard

4 Eggs
One half cup Honey
One fourth teaspoon Salt
3 cup Hot milk
Three fourths cup Finely grated raw carrots
2 tablespoon Sherry
Grated peel of 1 orange
One fourth teaspoon Cinnamon

Beat the eggs with honey and salt until frothy and light, then stir in
milk. Add carrots, sherry, orange peel, and blend well.

Pour mixture into individual buttered custard cups and sprinkle each with a
dash of cinnamon. Set cups in baking pan, then add water to pan until it is
halfway up the cups. Bake at 325 degrees F for 4560 minutes, or until
custard is firm.

NOTES : As a rule, few can guess what this intriguing dessert is made of.
The color is beautiful and, if you would like a sauce with it, use a tart
lemon sauce.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 27, 1997