Carrot Pudding

• 2 pounds carrots, peeled and coarsely grated or passed through the medium blade of a Mouli-juliènne
• ⅓ cup butter
• The jui

Combine the carrots, butter, lemon juice, salt, and sugar in a saucepan, pour over just enough water to barely cover, bring to a boil, and simmer, covered, for about ½ hour, then, over a high flame, stirring all the while with a wooden spoon, cook until the liquid has evaporated. Leave to cool for about 10 minutes. Whisk together the cream, eggs, and seasonings, stir into the carrots, pour into