One and a half cups of milk
Two cups of carrot juice
One and a half cups of sugar
Five eggs
Sauce
One cup of water
One cup of sugar
One teaspoon of grated ginger
Two carrots, peeled and cut into thin slices (250g)
Accessory
Eight small molds with 8cm diameter
One and a half cups of milk
Two cups of carrot juice
One and a half cups of sugar
Five eggs
Sauce
One cup of water
One cup of sugar
One teaspoon of grated ginger
Two carrots, peeled and cut into thin slices (250g)
Accessory
Eight small molds with 8cm diameter
Preheat the oven to high temperature
Grease the molds with butter and reserve
In a bowl, combine all the ingredients and mix well
Distribute among the reserved molds and bake in a water bath until, when you insert a toothpick near the edge, it comes out dry (around 35 minutes)
Let cool, cover with plastic wrap and refrigerate
Sauce
In a pan, combine all the ingredients, bring to low heat and cook, stirring constantly, until a thick sauce forms (around 10 minutes)
Let cool
Cover with plastic wrap and reserve in the refrigerator
When serving, unmold the puddings and serve with the chilled sauce
Preheat the oven to high temperature
Grease the molds with butter and reserve
In a bowl, combine all the ingredients and mix well
Distribute among the reserved molds and bake in a water bath until, when you insert a toothpick near the edge, it comes out dry (around 35 minutes)
Let cool, cover with plastic wrap and refrigerate
Sauce
In a pan, combine all the ingredients, bring to low heat and cook, stirring constantly, until a thick sauce forms (around 10 minutes)
Let cool
Cover with plastic wrap and reserve in the refrigerator
When serving, unmold the puddings and serve with the chilled sauce.
