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home > recipes > pudding > carrot pudding 2
Hi everyone! I've been getting ready for the holidays, here's another recipe I dug out of my files!! We serve this sometimes as a side dish on Thanksgiving: CARROT PUDDING 3 eggs, seperated 4 tbs sugar 1 1/2 tbs cornstarch 1 cup milk 3 cups (about 2 pounds) carrots, cooked and mashed 3 tbs butter 1 tsp salt 1 cup fine dry bread crumbs, unseasoned 1 cup half and half or light cream 1/2 tsp fresh nutmeg, grated 1/4 cup cream sherry Beat egg yolks and sugar until lemon colored; set aside. Mix cornstarch with small amount of milk. Heat the remaining milk in saucepan; add cornstarch and stir until smooth and slightly thickened. Stir small amount of the cornstarch mixture (about 1 tsp or so) into egg yolks and sugar. Stir to mix well. Cook and stir the cornstarch and hot milk mixture, over medium heat until smooth and thick. Add carrots, butter, salt and bread crumbs; mixing well. Stir in cream and add sherry and nutmeg; blend well. Beat egg whites until they hold firm peaks. Fold in carrot mixture. Pour into greased 2 quart casserole. Place casserole in a larger pan of hot water and bake in preheated 300 degree oven for 30 minutes. Increase the heat to 350 degrees and continue baking 45 minutes or until knife inserted in center comes out clean. Enjoy!! Julie Michigan, USA

Carrot Pudding 2


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keyword: carrot
keyword: pudding
ethnicity: english
recipes for pudding
recipes by sgjg6566
Email Address:
(posted November 18, 1995)

Hi everyone! I've been getting ready for the holidays, here's another recipe I dug out of my files!!

We serve this sometimes as a side dish on Thanksgiving:
CARROT PUDDING
3
eggs, seperated
4 tbs
sugar
1 1/2 tbs
cornstarch
1 cup
milk
3 cups (about 2 pounds) carrots,
cooked and mashed
3 tbs
butter
1 tsp
salt
1 cup fine
dry bread crumbs, unseasoned
1 cup half and half or
light cream
1/2 tsp fresh
nutmeg, grated
1/4 cup
cream sherry

Beat egg yolks and sugar until lemon colored; set aside. Mix cornstarch with small amount of milk. Heat the remaining milk in saucepan; add cornstarch and stir until smooth and slightly thickened. Stir small amount of the cornstarch mixture (about 1 tsp or so) into egg yolks and sugar. Stir to mix well. Cook and stir the cornstarch and hot milk mixture, over medium heat until smooth and thick. Add carrots, butter, salt and
bread crumbs; mixing well. Stir in cream and add sherry and nutmeg; blend well. Beat egg whites until they hold firm peaks. Fold in carrot mixture. Pour into greased 2 quart casserole. Place casserole in a larger pan of hot water and bake in preheated 300 degree oven for 30 minutes. Increase the heat to 350 degrees and continue baking 45 minutes or until knife inserted in center comes out clean.

Enjoy!!
Julie
Michigan, USA


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