Healthy Carrot Pudding Recipe

Healthy Carrot Pudding Recipe

Healthy Carrot Pudding Recipe

  • 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.

    Nutritional Information (per serving)

  • Calories: 240
  • Fat: 9g
  • Protein: 4g
  • Sodium: 46mg
  • Carbohydrates: 35g
  • Sugar: 25g

Ingredients:

  1. 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

Directions:

    1. In a small pot over medium heat, combine milk, cream, maple crystals and sea salt.
    2. 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.
    3. While warming milk mixture, in a small bowl, combine carrot juice, cornstarch and egg yolk. Whisk until well combined.
    4. In a second small bowl, combine walnuts and raisins, toss with fingers to combine.
    5. When milk mixture is very warm, add well-whisked carrot juice mixture to the milk.
    6. Whisk constantly, until thickened, approximately 5 minutes. Remove from heat, and if desired, stir in 2 tbsp finely grated carrots.
    7. Immediately pour 1/2 cup servings into 4 small dishes or ramekins.
    8. Divide topping amongst the four dishes and serve warm or chill and serve cool.
Molly Chester

Article written by

Molly is a health supportive Private Chef & Chef Instructor in Los Angeles, CA. She also stars in the culinary series Farm to Table and authors Organic Spark, a healthy food blog.

 

Comments