Serves 4.

3 tbsp. butter
1/4 c. dry bread crumbs
1 1/2 c. finely grated carrots
2 tbsp. finely chopped onion
2 tbsp. orange juice
2 tbsp. finely chopped fresh parsley
Salt and pepper to taste
1/2 c. grated Swiss cheese
3 eggs, beaten
3/4 c. half and half

Divide 1 tablespoon butter among 4 custard cups and rub insides well. Sprinkle sides and bottom with bread crumbs. Set aside.

In a 2 quart casserole combine remaining 2 tablespoons butter, carrots, onion and orange juice. Cover and cook at high for 6 to 8 minutes or until vegetables are tender. Stir in parsley, salt, pepper and cheese. Stir in eggs and half and half.

Pour mixture into prepared custard cups. Place cups in circle in microwave oven with 1 inch between them. Cook, uncovered on medium for 9 to 14 minutes or until custard is firm and knife inserted close to center comes out clean. Rearrange custard twice during the cooking time. Let stand, covered 5 minutes before unmolding. Serve with an orange-based sauce.