1 tbsp. unsalted butter, softened
2 tbsp. toasted bread crumbs
2 med. carrots, finely shredded
1/3 c. raisins
2 egg yolks
1/2 tsp. grated lemon zest
Pinch ground cloves
1 c. heavy cream
3 tbsp. honey

Heat oven to 325 degrees.

1. Butter 4 (6 ounce) heat proof glass custard cups with the 1 tablespoon butter. Coat bottom and sides with bread crumbs; tap out excess.

2. Place carrots and raisins in medium bowl. Place cream, egg yolks, honey, lemon zest, and cloves in small bowl; whisk lightly, just until blended. Fold cream mixture into carrots and raisins. Spoon into prepared custard cups, making sure liquid and solids are evenly distributed.

3. Place custard cups in baking dish; pour in enough hot water to come halfway up sides of cups. Bake until golden brown skin forms over tops. Knife inserted in center will be removed wet. Bake about 40 minutes. Cool to lukewarm on wire rack before serving.

(Florence-First)