• 2 lbs. large carrots, thinly sliced
• 1/3 cup brown sugar
• 3 eggs, beaten
• 1/4 cup sour cream
• 2 Tbs. orange peel, grated
• 1/4 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• parchment paper

Soak clay pot and its cover in water at least 15 minutes. Place carrots in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until tender. Remove from steamer basket. Line clay pot bottom with parchment paper and arrange half the carrot slices along bottom and slightly up edges. Transfer remaining carrots to a food processor or blender and purée. Add remaining ingredients and purée mixture until smooth. Pour mixture over sliced carrots. Cover and place in cold oven. Turn on oven to 400°F and bake 45 minutes or until custard is set.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 128, fat 3.4g, 23% calories from fat, cholesterol 73mg, protein 3.6g, carbohydrates 21.8g, fiber 4.0g, sugar 14.1g, sodium 103mg, diet points 2.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.6, Fruit: 0.0, Bread: 0.0, Lean meat: 0.3, Fat: 0.5, Sugar: 0.5, Very lean meat protein: 0.0

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