|Milk||1⁄4 Cup (4 tbs)|
|Fine fresh bread crumbs||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Tablespoon|
Pare parsnips; leave whole.
Steam until tender; drain.
Mash in food processor or put through food mill (there should be about 1 3/4 cups).
Beat eggs and milk until blended; stir in crumbs, salt, and orange rind; mix well with parsnips.
Turn into 4 (6-ounce) buttered custard cups; place in pan of hot water that comes halfway up cups.
Bake in preheated 325 °F oven until knife inserted in center comes out clean, about 30 minutes.
With small spatula, loosen edges; turn out.
Garnish, if desired, with orange slices and parsley sprigs.