Parsnip custard
| Prep Time: 30 min | Serves: 10 |
| Cooking Time: 45 min | Yield: 10 ramekins |
Parsnips, pureed and baked with brown sugar, light cream, eggs, and spices.
Ingredients
- 2 cups Parsnips Cooked 1/4 Cup
- 2 Eggs
- 2/3 cup Brown Sugar
- 1 1/2 cups Light Cream
Directions
Boil two pounds of medium parsnips, peeled and cored, for 20 minutes or so or until moderately tender. Mash them with a potato masher, then mix in 1.5 cups light cream, then add 2/3 cup brown sugar and 2 large eggs, mixing thoroughly. Add 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, and 1/8 tsp ground cloves. Bake in ramekins for 45 minutes until brown.