Carrot Pudding


Print Friendly

Yield – 2 cups
Serves – 4, 1/2 cup servings

If a home juicer is not available, most health food stores contain a juice bar. I buy a pint container and drink the rest as a snack. I’m guessing a jarred carrot juice could sub here, but I prefer the fresh flavor of fresh-squeezed. The juice will last in the fridge for a day or two. Also, I fold in 2 tbsp of freshly grated carrot at the end. I like the additional carrot flavor and mouth feel, but if you are commonly a “pulp-free” orange juice drinker or serving this to finicky kids, it may be best to leave out.

Ingredients:
1 cup raw whole milk
1/2 cup raw cream
1/3 cup maple crystals
pinch sea salt
1/2 cup fresh squeezed carrot juice, strained of pulp
3 tbsp organic cornstarch
2 pastured egg yolks
2 tbsp finely grated carrots * (optional)
2 tbsp roughly chopped soaked walnuts, for garnish
2 tbsp roughly chopped raisins, for garnish

Instructions:
In a small pot over medium heat, combine milk, cream, maple crystals and sea salt. Stirring frequently, heat liquid to a near simmer. Liquid will be hot to the touch and beginning to steam. Use caution not to scald the milk.

While warming milk mixture, in a small bowl, combine carrot juice, cornstarch and egg yolk. Whisk until well combined. In a second small bowl, combine walnuts and raisins, toss with fingers to combine.

When milk mixture is very warm, add well-whisked carrot juice mixture to the milk. Whisk constantly, until thickened, approx 5 minutes. Remove from heat, and if desired, stir in 2 tbsp finely grated carrots.

Immediately pour 1/2 cup servings into 4 small dishes or ramekins. Divide topping amongst the four dishes and serve warm or chill until service, serving cool.

* To finely grate carrots, use the smallest holes of a boxed grater.

Share this recipe
Tweet about this on TwitterShare on FacebookShare on Google+Pin on PinterestEmail this to someone

4 comments


  • Viola

    I just made this but used tapioca starch instead of corn starch. It didn’t seem to ever get very thick, especially compared with the pudding pictured above. Do you think the type of starch used is important?

    December 5, 2012
  • Leanne

    I finally decided to try this recipe today, and even though it’s still in my fridge chilling, I had to comment on the taste I had warm off the spoon. Mmmm! It has a butterscotch-like taste that I wasn’t expecting. Of course, I’ve been off refined sugar for about a week, so my taste buds are especially sensitive to the sweetness. I’ll comment again when I’ve tasted the chilled version. But I have to say the concept of carrot pudding just didn’t appeal to me. Boy, was I wrong!

    February 4, 2013
  • Leanne

    Me again. All I can say is “wow”! Thank you so much for sharing this recipe, Molly. Even my husband and son think it’s really good, and that’s a high compliment indeed! By the way, I’m DYING for your recipe book to come out. A year is MUCH too long to wait!

    February 4, 2013
  • Leanne

    Okay, last comment, I promise! I made this again today, (doubling it, of course), and when my son tasted it he said, “It tastes ‘caramely’–never would have guessed it has carrots in it!” Perfection.

    February 9, 2013

Leave a comment


Name*

Email(will not be published)*

Website

Your comment*

Submit Comment