Carrot Custard

• 1 lb. carrots, pared and cut into 1-inch pieces
• 1 lb. cooked winter squash, summer squash or pumpkin
• 1 c. milk
• 1/2 c. non-instant powdered milk
• 3 eggs
• 1/2 c. light brown sugar
• 1 tsp. lemon rind (optional)
• 1/2 tsp. cloves or allspice
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/8 tsp. salt

1. Preheat oven to 350u0b0.
2. Cook carrots until tender.
3. Puree carrots with milk and milk powder.
4. Pour into medium size bowl. Add remaining ingredients and beat until blended.
5. Pour into six 2/3 cup buttered custard or tea cups.
6. Place in a shallow baking dish.
7. Pour boiling water into dish to a depth of 1-inch.
8. Bake for 35 to 40 minutes or until knife comes out clean.
9. Serve warm or chilled.
10. Garnish with wheat germ, if desired.

carrots, winter, milk, noninstant powdered milk, eggs, light brown sugar, lemon rind, allspice, cinnamon, nutmeg, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538592 (may not work)