First class :
750 ml milk
90 g starch
120 g sugar
Beat the eggs with sugar and starch, then add, hot milk gradually with continuous stirring and then return the mixture to the fire with stirring on low heat.
After the mixture is held together, leave it aside until it cools slightly. We take about one-third of the amount of cream we leave aside, and the remaining cream is added to the carrots and mixed well until we get a homogeneous cream.
Place it over the biscuit layer and leave it until it is firm.