2 cups of peeled and grated carrots
2 tablespoons of butter or margarine
1/4 cup of all-purpose flour
3/4 cup of milk
salt to taste
1/4 teaspoon of ground cinnamon
3 slightly beaten eggs
2 cups of peeled and grated carrots
2 tablespoons of butter or margarine
1/4 cup of all-purpose flour
3/4 cup of milk
salt to taste
1/4 teaspoon of ground cinnamon
3 slightly beaten eggs
Preheat the oven to moderate temperature (170°C)
In a saucepan, melt the butter or margarine over low heat
Add the flour and whisk constantly
Gradually add the milk, salt, cinnamon, and carrots, whisking continuously
Remove from heat and stir in the slightly beaten eggs
Pour into a 1.5-liter baking dish
Place the dish in a hot water bath and bake for 30 minutes
Serve the pudding in the same dish or unmold onto a warmed serving plate
Serves 6 to 8 portions.
