Carrot CheeseCourse: Bon Flavor
We know that you will not be able to resist these small sweetnesses.
500 g of carrots
500 g of sugar
80 g of flour
600 ml of milk
Flour for sprinkling
Powdered sugar for sprinkling
Peel the carrots, cut them into pieces, cook them in water seasoned with salt, then drain, reduce the puree and set aside.
Grease small molds with margarine and sprinkle them with flour.
Bring to the boil a pan with the milk and 400 g of the sugar and let it boil for 5 minutes. In a bowl, mix the remaining sugar with the flour, then add the eggs and beat well.
Add the carrot puree and milk, in wire and stirring constantly. Distribute them through the molds and take them to the oven, preheated to 180ºc, for 40 to 45 minutes. Remove, unmold and serve sprinkled with powdered sugar.