Description
A velvety and warmly spiced carrot pudding drizzled with a glossy brown sugar sauce, blending texture and flavor perfectly.
Ingredients
Scale
- 400 g (3 cups) grated carrots
- 480 ml (2 cups) whole milk
- 120 ml (1/2 cup) heavy cream
- 3 large eggs
- 75 g (1/3 cup) granulated sugar
- 200 g (1 cup packed) brown sugar (for sauce)
- 60 g (4 tbsp) unsalted butter
- 40 g (1/3 cup) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 3/4 tsp salt
- 1 tsp (5 ml) vanilla extract
- 1 tsp lemon zest
Instructions
- Preheat oven to 160°C (325°F). Grate carrots finely and whisk together dry ingredients.
- Combine milk and cream in a saucepan, heat until steaming, then stir in vanilla and lemon juice.
- Whisk eggs with granulated sugar until pale and slightly thickened.
- Slowly temper warm milk into eggs while whisking, then stir in carrots and dry mix.
- Divide the batter into ramekins, place in a baking pan, and add boiling water to reach halfway up the sides. Bake for 40–45 minutes.
- While the puddings bake, melt butter for sauce, then add brown sugar and water, cooking until thickened.
- Spoon warm sauce over each pudding before serving.
Notes
For an extra-silky finish, press the baked custard through a sieve before chilling. This pudding can be made ahead and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 31g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg