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Print this Recipe    Carrot Timbales

Carrot Timbales

2 pounds carrots
6 T butter
1 C water
5 T sugar
3 eggs
1 C heavy cream

Clean carrots and cut into chunks.

Combine carrots, sugar, water and butter in a pan and cook until
the carrots are tender and the sauce is reduced. Puree the carrots
adding the eggs and cream.

Pour puree into buttered baking dish and bake in a water bath till
set. Unmold and serve.

Variation: Put into individual serving size pyrex bowls, and then
unmold one onto each plate.

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