Don’t be fooled by the title of this recipe, our carrot pudding more closely resembles a rich butterscotch custard. Kids won’t even know that they are eating a veggie based dessert! We like to use fresh squeezed juice, but if you don’t own a juicer, store bought will work just fine.
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.
1 cup raw cream
1/2 coconut cream*
1/3 cup maple syrup
pinch sea salt
1/2 tsp vanilla extract
1/2 cup fresh squeezed carrot juice, strained of pulp
1 tbsp arrowroot
4 pastured egg yolks
2 tbsp finely grated carrots, optional**
2 tbsp roughly chopped walnuts
2 tbsp roughly chopped raisins
- In a small pot, over medium heat, combine the raw cream, coconut cream, maple syrup, vanilla extract 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 mixture.
- While warming cream mixture, in a small bowl, combine carrot juice, arrowroot and egg yolks. Whisk until well combined.
- When cream mixture is very warm, add well-whisked carrot juice mixture to the cream. Whisk constantly, until thickened, approx. 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. Chill in the refrigerator for at least one hour. When ready to serve, garnish evenly with the chopped walnuts and raisins.
*Coconut cream is the thick white cream at the top of a chilled can of coconut milk. The remaining liquid in the can be saved and added to smoothies.
** To finely grate carrots, use the smallest holes of a boxed grater.
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