Baked Carrot Pudding
I may have gone a little over board planting carrots this spring because I've suddenly found myself with an abundant harvest. Consequently I've been trying a lot of different ways to prepare them. Although this dish may seem more appropriate for fall or winter, if you can stand to fire up the oven this summer it sure is good with a baked ham for Sunday dinner.
Cook the carrots in boiling salted water until tender, about 25 to 30 minutes. Drain them and puree in a food processor. You should have 2 cups of mashed carrots.
While the carrots are boiling make a cream sauce with milk, flour and butter. Combine these ingredients in a small sauce pan and cook over a medium low heat, stirring constantly. The consistency should be like that of heavy cream.
Transfer the cream sauce to a mixing bowl and set aside to cool.
To the cooled cream sauce add the pureed carrots, sugar, baking powder and egg yolks. Stir until well blended.
In a separate bowl beat the egg whites until stiff peaks form.
Fold the egg whites into the carrot mixture.
Pour mixture into a 2 quart baking dish and bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for another 45 minutes or until the center is set.
Time to prepare: 1 hour, 40 minutes.