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Carrot Pudding Recipe

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This recipe for Carrot Pudding is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs, separated
4 Tbsp. sugar
1½ Tbsp. cornstarch
1 cup milk
3 cups (2 pounds) carrots, cooked and mashed
3 Tbsp. butter
1 tsp. salt
1 cup fine bread crumbs
1 cup light cream
½ tsp. grated nutmeg
¼ cup cream sherry
Directions:
Directions:
Preheat oven to 300 degrees. 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. Stir small amount of hot cornstarch mixture into egg yolks and sugar. Stir to mix well then return to hot milk and cornstarch, cooking and stirring over medium heat until smooth and thick. Add carrots, butter, salt, and bread crumbs; blend evenly. Stir in cream and add nutmeg and sherry; mix well. Beat egg whites until they hold firm peaks; fold into carrot mixture. Pour into prepared casserole. Place casserole in pan of hot water and bake at 300 degrees for 30 minutes. Increase heat to 350 degrees and bake an additional 45 minutes or until knife inserted in center comes out clean.

Makes 10-12 servings.
Personal Notes:
Personal Notes:
Gourmet Club - Dinner in Colonial Williamsburg

 

 

 

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