1 1/2 cups of milk
2 eggs
2 spoons (tablespoons) of grated carrot
1 tablespoon of vanilla extract
1/2 teaspoon of finely grated lemon zest
1 1/2 cups of milk
2 eggs
2 spoons (tablespoons) of grated carrot
1 tablespoon of vanilla extract
1/2 teaspoon of finely grated lemon zest
Scald the milk
Beat the eggs lightly, add the grated carrot and gradually pour in the milk while stirring constantly
Add the vanilla extract and finely grated lemon zest, and pour this mixture into individual pudding cups
Place them in a baking dish, in a water bath, and bake at moderate temperature (170°C) for about 30 minutes, until, when inserting a knife into the pudding, it comes out clean
Let it cool, then refrigerate and unmold when serving
