Carrot Pudding
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.