Carrot Pudding

The 2 tbsp of grated carrots are an optional addition in this recipe. If you are serving this dish to finicky eaters, it is fine to omit them.

• 4 serving
• 15 minutes, plus time to chill
• Easy

Ingredients

• 1 cup raw cream
  1 cup raw cream
• 1/2 coconut cream*
  1/2 coconut cream*
• 1/3 cup maple syrup
  1/3 cup maple syrup
• pinch sea salt
  pinch sea salt
• 1/2 tsp vanilla extract
  1/2 tsp vanilla extract
• 1/2 cup fresh squeezed carrot juice, strained of pulp
  1/2 cup fresh squeezed carrot juice, strained of pulp
• 1 tbsp arrowroot
  1 tbsp arrowroot
• 4 pastured egg yolks
  4 pastured egg yolks
• 2 tbsp finely grated carrots, optional**
  2 tbsp finely grated carrots, optional**
• 2 tbsp roughly chopped walnuts
  2 tbsp roughly chopped walnuts
• 2 tbsp roughly chopped raisins
  2 tbsp roughly chopped raisins

Instructions

1. In a small pot, over medium heat, combine the raw cream, coconut cream, maple syrup, vanilla extract 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 mixture.
3. While warming cream mixture, in a small bowl, combine carrot juice, arrowroot and egg yolks. Whisk until well combined.
4. When cream mixture is very warm, add well-whisked carrot juice mixture to the cream. Whisk constantly, until thickened, approx. 5 minutes.
5. Remove from heat, and if desired, stir in 2 tbsp finely grated carrots.
6. Immediately pour 1/2 cup servings into 4 small dishes or ramekins. Chill in the refrigerator for at least one hour. When ready to serve, garnish evenly with the chopped walnuts and raisins.