Name: Baked carrots with Parmesan custard
Cook time: 55 min
Total time: 55 min
Yield: 2
Ingredients: Baked carrots; 500 gram baby carrots; balsamic vinegar; olive oil; salt; Parmesan custard; milk; cream; finely grated parmesan cheese; pinch each of salt, white pepper and paprika; egg yolks, whisked well

Baked carrots with Parmesan custard

I first ate this dish at a restaurant in Sydney and fell in love with it. I immediately set about trying to figure out the recipe when I returned home. The combination of sweet carrots, baked until they’re like candy, dipped in a silky custard made sharp with Parmesan is excruciatingly good. Quite frankly, I’m happy with this as a complete meal but you can always pair it with a decent steak if you need to beef it up. Photography by Todd Eyre

Ingredients

Baked carrots

500 gram baby carrots

balsamic vinegar

olive oil

salt

Parmesan custard

milk

cream

finely grated parmesan cheese

pinch each of salt, white pepper and paprika

egg yolks, whisked well

Method

Baked carrots

1.Preheat oven to 180°C. Grease 2 ramekins.

2.Toss the carrots in balsamic vinegar, oil and salt, then spread out on an oven tray. Bake for 30 minutes.

Parmesan custard

3.Make the custard by heating the milk and cream, then add the cheese and stir until melted. Add seasonings.

4.Whisk the egg yolks in a bowl until well beaten. Pour in the milk/cream/cheese mix in a slow, steady stream, whisking as you go so that the egg doesn’t curdle.

5.Pour the custard into the ramekins and place these carefully in an oven-proof dish – I use a loaf tin. Pour boiling water into the oven dish to come half way up the ramekins.

6.Bake for 20-25 minutes or until the mixture has just set and the middle of each custard has a small wobble – this will set once cooled.

7.Serve cooled custards alongside warm baked carrots.

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Ingredients

Method

Baked carrots

Parmesan custard

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