Carrot Pudding
When all the other vegetables are in hibernation, bring on the carrots and let them take center stage! This recipe for carrot pudding is a perfect side dish for a fall or winter dinner. Add some Fontina cheese on top for some extra crunch and nuttiness.
Ingredients
3 eggs, separated
2 tablespoons sugar
1 ½ tablespoons cornstarch
1 cup milk
2 pound carrots, peeled, cooked soft and mashed
1 cup light cream
1 cup panko bread crumbs
3 tablespoons Lurpak® Unsalted Butter
1 teaspoon salt
1 tablespoons minced ginger
½ teaspoon ground cardamom
2 cups grated Dofino® Fontina
Cooking utensils: 2-quart baking casserole Large baking pan to be used for water bath
Methods
1. Preheat the oven to 300ºF. Place a large pan filled half way with water into the oven. Butter baking casserole and set aside.
2. In a bowl, beat the egg yolks with sugar until creamy; set aside. Dissolve the cornstarch in two tablespoons of milk and blend it with the egg mixture.
3. Heat remaining milk over medium low heat. Stir a small amount of the hot milk with the cornstarch/egg yolk mixture and then immediately return it to the pot with remaining hot milk. Cook mixture over medium heat, stirring constantly, until smooth, about 5 minutes. Remove from heat and stir in the mashed carrots, light cream, breadcrumbs, shredded Fontina, butter, salt, ginger and cardamom. Set aside.
4. Beat egg whites into a firm peak. In three batches, gently fold the whites into the carrot mixture. Immediately transfer mixture to the prepared baking casserole. Place casserole inside the water bath in the oven and bake for 30 minutes. Increase heat to 350°F and continue baking until set, about another 45 minutes. Serve while hot.
