Tasty Eats At Home by Alta Mantsch is another new gluten-free blog for me. Some of you are probably wondering if I’ve lived under a rock or something, but I’m sure there are still quite a few great blogs that I’m not aware of yet. This particular post for a a Maple Carrot Custard caught my attention as it would be perfect for a light dessert for a dinner I’m having with friends this weekend. This was a recipe that Alta posted in response to trying a product from Wild Veggie that’s marketed as a soup, a drink, a sauce, or in this case, perfect for Alta’s custard.
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“Carrot custard? Why not? We make custards out of everything else. This was very easy to prepare – just whisk together the ingredients, pour into greased ramekins, and bake. Then enjoy, drizzled with maple syrup, a few pecans, and if you’re feeling adventurous, a few flakes of coarse sea salt. The flavor is actually reminiscent of Thanksgiving – it’s similar to pumpkin pie – but why reserve those flavors just for a certain time of year? I could enjoy this throughout the colder months. It’s creamy and delicious…”
