Carrot and Corn Pudding

  • Active Time 15m
  • Total Time 1h
  • Rating ****

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, divided
  • 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


In a medium saucepan, combine the carrots and water. Bring to a boil; reduce heat. Cover and simmer for 10-12 minutes, or till very tender. Drain. In a blender container or food processor bowl, combine the 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 the corn or broccoli in boiling water till tender, about 4 minutes for corn and 8 minutes for broccoli. Drain. In a large saucepan, melt the margarine or butter and cook green onion for 2 minutes. Stir in the 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 the carrot puree, corn or broccoli, and parsley.

In a medium mixing bowl, beat the egg whites with an electric mixer on high speed till stiff peaks form (tips stand straight). Fold into the carrot mixture. Transfer to 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.

RecID 480

nutrition information per serving

148 calories; 9g total fat; 101mg cholesterol; 200mg sodium; 13g carbohydrates; 2g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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