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Carrot Corn Pudding




Source of Recipe


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Recipe Introduction


Active Time: 15 Minutes
Total Time: 1 Hour
Yield: Makes 6-8 side-dish servings
Folding is the key to a high-rising pudding. The goal is to combine the beaten whites into the heavy pur�e without deflating the whites. One trick is to mix in some of the whites to lighten the pur�e, then fold in the rest.


List of Ingredients




2 1/2 cups finely chopped peeled carrots (3 medium)
1 cup water
1 1/4 cups half and half, light cream, or milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon sugar
Dash ground nutmeg
1 cup fresh or frozen corn kernels or chopped broccoli
2 tablespoons margarine or butter
1/4 cup sliced green onion
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3 egg whites

Recipe



In a medium saucepan combine carrots and water. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes, or till very tender. Drain. In a blender container or food processor bowl combine cooked carrots, 1/4 cup of the half-and-half, light cream, or milk, 3 egg yolks, salt, sugar, and nutmeg. Cover and blend or process till pureed. Set aside.

In a small saucepan cook corn or broccoli in boiling water till tender, about 4 minutes for corn and 8 minutes for broccoli. Drain. In a large saucepan melt margarine or butter and cook green onion for 2 minutes. Stir in cornstarch. Add remaining 1 cup half-and-half, light cream, or milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in carrot puree, corn or broccoli, and parsley.

In a medium mixing bowl beat egg whites with an electric mixer on high speed till stiff peaks form (tips stand straight). Fold into carrot mixture. Turn into a greased 2 quart rectangular baking dish. Bake in a preheated 325 degrees F oven for about 30-35 minutes, or till golden brown and a knife inserted near the center comes out clean. Serve immediately.