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LOCATION: Recipes >> Vegetables >> Carrot Pudding 02

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CARROT PUDDING

3 eggs, separated
4 tbs sugar
1 1/2 tbs cornstarch
1 cup milk
3 cups (about 2 pounds) carrots, cooked and mashed
3 tbs butter
1 tsp salt
1 cup fine dry bread crumbs, unseasoned
1 cup half and half or light cream
1/2 tsp fresh nutmeg, grated
1/4 cup cream sherry

Beat egg yolks and sugar until lemon colored; set aside. Mix
cornstarch with small amount of milk. Heat the remaining milk in
saucepan; add cornstarch and stir until smooth and slightly thickened.
Stir small amount of the cornstarch mixture (about 1 tsp or so)
into egg yolks and sugar. Stir to mix well. Cook and stir the
cornstarch and hot milk mixture, over medium heat until smooth and
thick. Add carrots, butter, salt and bread crumbs; mixing well.
Stir in cream and add sherry and nutmeg; blend well. Beat egg
whites until they hold firm peaks. Fold in carrot mixture. Pour
into greased 2 quart casserole. Place casserole in a larger pan
of hot water and bake in preheated 300 degree oven for 30 minutes.
Increase the heat to 350 degrees and continue baking 45 minutes or
until knife inserted in center comes out clean.

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