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Carrot and Corn Pudding

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  15 Minutes
Total Time:  1 Hour
  Makes 6-8 side-dish servings
Folding is the key to a high-rising pudding. The goal is to combine the beaten whites into the heavy purée without deflating the whites. One trick is to mix in some of the whites to lighten the purée, then fold in the rest.
2 1/2 cups finely chopped peeled carrots (3 medium)
1 cup water
1 1/4 cups half and half, light cream, or milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon sugar
Dash ground nutmeg
1 cup fresh or frozen corn kernels or chopped broccoli
2 tablespoons margarine or butter
1/4 cup sliced green onion
2 tablespoons cornstarch
2 tablespoons minced fresh parsley
3 egg whites
Carrot and Corn Pudding Recipe at
In a medium saucepan combine carrots and water. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes, or till very tender. Drain. In a blender container or food processor bowl combine cooked carrots, 1/4 cup of the half-and-half, light cream, or milk, 3 egg yolks, salt, sugar, and nutmeg. Cover and blend or process till pureed. Set aside.

In a small saucepan cook corn or broccoli in boiling water till tender, about 4 minutes for corn and 8 minutes for broccoli. Drain. In a large saucepan melt margarine or butter and cook green onion for 2 minutes. Stir in cornstarch. Add remaining 1 cup half-and-half, light cream, or milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in carrot puree, corn or broccoli, and parsley.

In a medium mixing bowl beat egg whites with an electric mixer on high speed till stiff peaks form (tips stand straight). Fold into carrot mixture. Turn into a greased 2 quart rectangular baking dish. Bake in a preheated 325 degrees F oven for about 30-35 minutes, or till golden brown and a knife inserted near the center comes out clean. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 6-8 side-dish servings
Calories: 148
Fat. Total: 9g
Fiber: 2g
Carbohydrates, Total: 13g
Sodium: 200mg
% Cal. from Fat: 55%
Cholesterol: 101mg
Protein: 5g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Valeria Reviewed: 10/20/2009
Carrot & Corn Pudding
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