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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Pudding

Recipe Tags: Pudding Recipes

Date Added: January 28, 2013

Ingredients:

2 Pounds Carrots peeled and coarsely grated
1/3 Cup Butter small lump
1/2 Unit Juice Of Lemon (20 ml)
1 Unit Salt to 1 ts
1 Teaspoon Sugar
1 Unit Water Heated To 105F
1 1/2 Cups Heavy Whipping Cream (1/2 pt.)
3 Unit Eggs separated, plus 2 egg yolks
1 Unit Ground Pepper to Taste
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Directions:

1. From Richard Olney\'s \"Simple Cooking.

2. \" Combine carrots, butter, lemon juice, salt to taste and sugar in large saucepan.

3. Add just enough water to cover. Bring to boil and simmer, covered, about 1/2 hour.

4. Then, over high heat, cook until liquid evaporates, stirring constantly with wooden spoon.

5. Let cool 10 minutes. Whisk together cream, eggs and salt and pepper to taste in separate bowl.

6. Stir mixture into carrots. Pour into buttered baking dish and bake until surface is browned, about 35 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Butter, Natural Sweeteners, Fructose Malabsorption allergies.
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