peel carrots and cut into chunks. Put in saucepan with the water, butter,
and sugar. Cook till the carrots are tender and the water is evaporated.
Puree the carrots, adding the cream and the eggs.
butter or spray the silicone muffin pans (medium size). I've tried them
without butter, and then I had to scrape around the sides of the form to
release the timbalies.
Put into medium sized silicone muffin pan (about 3 oz portion to each form)
Cook in a water bath at 350ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F for about 30 minutes or till set.
Yields about 10 3oz. portions.