- Makes: 4 Servings
- Ready In: 20 mins
- Prep Time: 10 mins
- Cook Time: 10 mins
If you happen to be allergic to cornstarch, please substitute arrowroot for a still-delicious and ultimately more nutritious dessert. Arrowroot creates a high-gloss texture reminiscent of Nickelodeon GAK.
If a home juicer is not available, most health food stores contain a juice bar. You can buy a pint container and drink the rest as a snack. A jarred carrot juice could substitute here. Also, you can fold in 2 tbsp of freshly grated carrot at the end. If you are commonly a “pulp-free” orange juice drinker or serving this to finicky kids, it may be best to leave out.
- Calories: 240
- Fat: 9g
- Protein: 4g
- Sodium: 46mg
- Carbohydrates: 35g
- Sugar: 25g
Nutritional Information (per serving)
- 1 cup organic 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 dehydrated walnuts, for garnish
2 tbsp roughly chopped raisins, for garnish
- 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, approximately 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 and serve cool.
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