Cooking method: boiled
Cooking time: 20 minutes
Yield: 12 servings
Ingredients:
- ½ medium unit of zucchini
- 4 cups of milk
- 1 cup of sugar
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
- For the caramel
- 3 tablespoons of sugar
- water sufficient quantity
Preparation:
Wash and peel the zucchini. Cut it into small cubes.
Blend the milk with the cornstarch and zucchini, and bring to a boil.
Add the sugar and stir continuously until thickened; remove from heat and add the vanilla.
Separately, put water in a pot and add the sugar to make the caramel. Place the caramel in a pudding mold and then pour in the cream.
Finally, put it in the refrigerator.
Bachelor of Nutrition
Gianella Pedemonte
