Recipe Carrot Pudding
This light, fluffy pudding is sweet and savory at the same time. If you wish, you may cut back on the sugar and increase the parmesan, or vice versa -find the blend that suits you best!
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Parmesan Recipe Carrot Pudding
- 3 egg yolks
- 1/2 cup (125 mL) sugar
- ¾ cup (175 mL) butter, unsalted
- 3/4 cup (175 mL) flour
- 2 pounds (1 kg) carrots, large dice, cooked
- 1/2 cup (125 mL) grated parmesan
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons (7.5 mL) baking powder
- 4 egg whites
Preheat the oven to 300°F (150°C) and butter a baking pan.
Beat the egg yolks and sugar together until they are light and fluffy. Add small amounts of flour and butter to the blend, alternating, until it is all incorporated, then add the cooked carrots, parmesan, and black pepper. Stir until just combined and gently fold in the baking powder.
Beat the eggs whites until they are fluffy and gently fold them into the mixture. Pour the mixture into the baking pan. Bake for 30 minutes. Serve immediately.
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