Carrot and Lemon Puffed Rice Pudding with a Sugared Crust

1.Preheat your oven to 180°C (350°F). Lightly grease an 8x8 inch baking dish or four individual ramekins.

2.In a medium bowl, whisk together the milk, heavy cream, 1/2 cup sugar, eggs, and vanilla extract until well combined.

3.In a separate small bowl, whisk together the flour, cinnamon, and salt.

4.Gradually whisk the dry ingredients into the wet mixture until no lumps remain. Stir in the shredded carrots, lemon zest, and lemon juice.

5.Gently fold in the puffed rice cereal, ensuring it is evenly distributed throughout the liquid base.

6.Pour the mixture into the prepared baking dish or ramekins.

7.In a small bowl, mix the 2 tablespoons of sugar designated for the crust with the melted butter.

8.Sprinkle this buttery sugar mixture evenly over the top of the pudding mixture.

9.Bake for 35 to 40 minutes, or until the pudding is set around the edges and the top has formed a deep golden, crisp, caramelized crust. A slight jiggle in the very center is acceptable.

10.Remove from the oven and let cool for at least 15 minutes before serving. The pudding will firm up as it cools slightly.