1/3 cup cooked, pureed carrots
1/2 cup milk (use whole milk, breast milk)
1 egg yolk
Method:
Take the pureed carrot in a small saucepan and beat in the egg yolk and milk.
Heat the mixture over a medium heat, stirring constantly.
When the mixture has thickened, remove from the heat and allow to cool and to safe serving
Posted in: Carrot Custard,Carrot pudding,Home made Carrot Custard
