I thought the purple carrots made a striking addition to the top but I didn't grate any as it would have turned the colour of the dish.
Prior to adding the custard.
I follwed the main recipe fairly closely but did make some substitutions based on what I had around. I addded some of our homemade spice blend in addition to thyme and used buttermilk. I also found I need a touch more of the custard, so I used an extra egg and a touch more milk. I don't think these changes affected the flavours too much.
The taste is surprisingly light and fresh. I thought it would be much more carrot-y but it's actually quite subtle. A nice dish.