Carrots and zucchini custard
This recipe makes 4 servings, and has a low difficulty. Your preparation time is 25 minutes.
Tip: If you use a microwave safe bowl, you can cook for 10 minutes at 900 W.
1 medium zucchini
300 ml (1 and ï¿½ cup) Ideal Evaporated Milk
50g grated Parmesan cheese
1 tbsp of flour
Peel carrots, wash and grate the zucchini vegetables. Saute chopped onion in a little oil over low heat, stirring constantly until it begins to soften and take a little color. Add the carrots and zucchini and saute for about minutes.
Beat the eggs with the evaporated milk, season with salt and add the grated cheese and sauteed vegetables.
Grease 4 ramekin or custard cups with butter and pour the preparation.
Cook in a water bath in a preheated oven at 200 ï¿½ C temperature for 20 minutes.