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.

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.

HOMEMADE CUSTARD

Steps:

• Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
• Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

CARROT CHEESE CUSTARD

Steps:

• Preheat oven to 350 degrees.
• Heat the butter in a small skillet and cook the onions, peppers over low heat.
• Meanwhile, scrub and grate the carrots into a bowl.
• Combine the carrots, onions, peppers, cheese, vinegar, salt and pepper and mix well.
• Scald the milk and pour slowly into the eggs while beating them with an electric beater or whisk.
• Cook the egg mixture over hot water in a double boiler until thick and creamy, stirring constantly.
• Pour over carrot mixture and stir until well blended.
• Bake the custard in a buttered deep casserole set in a pan of hot water.
• Bake 40 to 45 minutes or until inserted knife comes out clean.
• Sprinkle with a little paprika and garnish with parsley.

GAJAR HALWA (CARROT AND CARDAMOM PUDDING)

Steps:

• In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
• Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
• Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.

VEGAN CUSTARD

Steps:

• Combine the custard powder with the sugar. Add 2-4 tbsp coconut milk from a 400ml can and mix to a smooth paste. Heat the rest of the coconut milk from the can in a pan with another 400ml can coconut milk and the water until almost boiling. Whisk some of the coconut milk mixture into the custard powder mixture until it looks like a smooth custard sauce, then tip this into the pan with the rest of the hot coconut milk. Return to the boil over a low heat, stirring continuously, until you have a thick, smooth custard.

MINI CARROT-CARDAMOM PIES

Steps:

• Make filling: Crush cardamom pods with the flat side of a chef's knife just to split. Melt 1 tablespoon butter in a small saucepan over medium heat; add crushed cardamom. Cook until fragrant, about 3 minutes. Add milk, cream, and ginger; bring to a simmer. Reduce heat to medium-low; cook 15 minutes. Remove from heat; let steep 30 minutes.
• Melt remaining tablespoon butter in a large saute pan over medium heat. Add carrots; cook, stirring occasionally, 2 minutes. Stir in sugar and salt. Cover pan; cook until carrots are tender, about 8 minutes. Pour steeped milk through a sieve into pan with carrots; discard solids. Remove from heat; let cool slightly, about 5 minutes. Process carrot mixture in a food processor until completely smooth; transfer to a bowl.
• Temper beaten eggs by whisking in up to 3/4 cup carrot mixture, 1/4 cup at a time, until eggs are warm to the touch. Pour warmed egg mixture into remaining carrot mixture; whisk until thoroughly combined. Let cool.
• Make pies: Preheat oven to 375 degrees. Lightly sprinkle ground gingersnaps on a work surface to form a large circle about 18 inches in diameter. On crumbs, roll out pate brisee to 1/8 inch thick, turning occasionally to coat both sides.
• Cut out eight 5-inch rounds from dough. Press rounds into eight 4-inch pie plates; trim excess. With a fork, crimp edges, and then prick bottom of dough all over. Refrigerate 30 minutes.
• Line each pie shell with parchment paper or foil, and fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Remove pie weights and parchment. Let shells cool completely.
• Divide filling among shells. Bake until a cake tester comes out clean, 30 to 35 minutes. Serve pies warm with whipped cream dusted with ground cardamom.