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Carrot Custard
By poisoneyes | May 4, 2008
Carrot Custard
2 quarts of grated carrots (seriously, if you can, just buy carrot juice with nothing added)
4 cups milk
1 cup sugar
2 tsp cinnamon
4 oz cream cheese
Put the carrots and milk in a pot and stir over low heat until boiling. Set to simmer and stir until the milk is reduced by half. Take off heat, strain out carrots, stir in sugar, cinnamon and cream cheese. Chill.
Crisp
1 stick butter
6 graham crackers
Crush graham crackers, mix with melted butter in a hot pan until slightly browned. Cool and sprinkle over custard.
Lime-Cilantro Syrup
¾ cup lime juice
1 cup chopped cilantro (the cilantro here looks more like basil, I’m not sure what the difference is, but you may need to adjust this amount with the standard US type of cilantro)
1 ½ cup cold water
1 cup sugar
2 tbsp cornstarch
Mix, boil, strain and cool, then drizzle onto the custard. It’s pretty strong, so use sparingly.
