Ingredients for 6 people
- 2 carrots, peeled, diced
- 1 cup crackers with salt
- 1 cup whole milk
- 1/3 cup chopped onion
- 3/4 cup grated cheddar cheese
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 3 large eggs
- Salt
Implementation
- Preheat the oven to 180 degrees and butter a pyrex or 6 medium refractory bowls.
- Place the carrots in a saucepan and cover with water. Add about 1 teaspoon of salt to the water.
- Boil for about 10 minutes, or until the carrots are tender. Drain the carrots and puree them in a food processor or blender.
- Put the carrot puree in a large bowl. Slowly add the milk, a little at a time, stirring constantly.
- Mix the crackers with the grated cheese, onion, butter, salt, cayenne and black pepper.
- In a separate bowl, beat the eggs until fluffy. Then beat in the carrot puree mixture and cracker mixture.
- Transfer the mixture to the prepared pan. Bake for 40-45 minutes, until slightly puffed and slightly golden.