Demitasse Carrot Custards Recipes

PARSLEY SAUCE

Steps:

• Place the parsley and a half-cup of broth in a food processor. Process for one minute. Scrape mixture into a two-cup glass measure.
• Combine the remaining broth with the cornstarch and stir into the parsley mixture. Cover tightly with microwave plastic wrap. Cook at 100 percent for four minutes.
• Uncover. Stir in salt. Allow to cool slightly. Whip the cream to soft peaks and fold into the parsley mixture. Serve with the demitasse carrot custards.

OLD FASHIONED CARROT PUDDING

Steps:

• In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
• Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
• To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

DEMITASSE CARROT CUSTARDS

Steps:

• Place the carrots in a one-and-a-half-quart souffle dish. Cover dish tightly with microwave plastic wrap. Cook at 100 percent for six minutes, 30 seconds.
• Uncover. Place the carrots in a blender. Add one egg and blend to a smooth puree. Add the remaining eggs one at a time, scraping down the sides of the blender after each addition. Pour into a clean bowl and stir in the cream, salt and cumin (you will have about two cups of custard).
• Divide the mixture evenly among eight demitasse cups. Cover each tightly with microwave plastic wrap. Arrange in a ring, not touching, on the microwave carousel or a 12-inch round platter. Cook at 100 percent for two minutes, 30 seconds, or until just set.
• Before removing the custards from the oven, pierce the plastic with the tip of a sharp knife so the plastic doesn't settle on the delicate custard surface.
• Remove from oven. Uncover (unmold if desired) and serve with a dollop of parsley sauce and a leaf of fresh parsley.