Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 400 g of carrots
- 30 g cream
- 1 egg
- 1 teaspoon of sugar
- cumin and black pepper
- Clean and cut the carrots into slices. Bring water to a boil with a pinch of salt and a teaspoon of sugar.
Cook the carrots until they are tender (you can also steam them).
- Allow to cool before blending the mixture with the egg and cream or cream, adding salt and flavoring if desired
- Pour the cream into buttered single-portion molds and bake for about 40 minutes at 180 degrees in a container with a little water.
Amount Per ServingCalories 86Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 55mgSodium 79mgCarbohydrates 10gFiber 3gSugar 5gProtein 3g