1. Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender. 2. Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so. 3. In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg. 4. Stir in the cheese and the sautéed vegetables. 5. Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie). 6. Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean. 7. Unmold and serve warm. 8. If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
