Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.77 Kcal (1297 kJ) | ||
| Calories from fat | 184.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.52g | 32% | |
|---|---|---|---|
| Cholesterol | 136.8mg | 46% | |
| Sodium | 725mg | 30% | |
| Potassium | 212.41mg | 5% | |
| Total Carbs | 18.1g | 6% | |
| Sugars | 14g | 56% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 14.33g | 29% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 356.2mg | 36% | |
| Amount Per 100 g | |||
| Calories | 225.78 Kcal (945 kJ) | ||
| Calories from fat | 134.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.95g | 32% | |
|---|---|---|---|
| Cholesterol | 99.71mg | 46% | |
| Sodium | 528.44mg | 30% | |
| Potassium | 154.82mg | 5% | |
| Total Carbs | 13.2g | 6% | |
| Sugars | 10.21g | 56% | |
| Dietary Fiber | 0.48g | 3% | |
| Protein | 10.44g | 29% | |
| Vitamin C | 2mg | 5% | |
| Iron | 0.6mg | 4% | |
| Calcium | 259.6mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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