Carrot Milk Pudding

Instructions

1. 1

   Peel and grate the carrots finely.

2. 2

   In a saucepan, melt the butter over medium heat.

3. 3

   Add the grated carrots to the saucepan and sauté for about 5 minutes until they soften.

4. 4

   In a separate bowl, mix the cornstarch with a small amount of milk to form a smooth paste.

5. 5

   Add the remaining milk to the saucepan with the carrots and bring to a gentle simmer.

6. 6

   Stir in the sugar and the cornstarch paste, mixing well to avoid lumps.

7. 7

   Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes.

8. 8

   Remove the saucepan from heat and stir in the vanilla extract.

9. 9

   Pour the pudding into serving dishes and let it cool to room temperature.

10. 10

    Refrigerate for at least 2 hours before serving to allow it to set.