3 tsp. butter
2 tsp. onion, minced
2 tsp. flour
1 c. light cream
2 c. cooked carrots, mashed
2 eggs, beaten
1/2 tsp. salt
1/8 tsp. ground mace

Melt butter, saute onion in it for 3 minutes. Add flour and blend well; add cream slowly, stir and simmer 5 minutes. Let cool. Add carrots; mix well and add eggs, salt and mace. Pour into 6 greased custard cups; place in a shallow baking pan half full of water. Bake in moderate oven (350 degrees) for 25 minutes.