Carrot Pudding - cooking recipe

Ingredients

3 eggs, separated
4 Tbsp. sugar
1 1/2 Tbsp. cornstarch
1 c. milk
3 c. (2 lb.) carrots, cooked and mashed
3 Tbsp. butter
1 tsp. salt
1 c. fine bread crumbs
1/2 tsp. fresh nutmeg, grated
1/2 c. cream sherry

Preparation

Preheat oven to 300\u00b0.
Grease 2-quart casserole.
Beat egg yolks and sugar until light; hold.
Mix cornstarch with small amount of milk.
Heat remaining milk.
Add cornstarch and stir until smooth and slightly thickened.