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Ingredientes
- 2 lb steamed carrots (1000 grams)
- 1 1/2 c. unsalted butter - (375ml)
- 3 x large Large eggs separated
- 1/2 c. sugar - (125ml)
- 1 1/2 c. sifted rice flour - (375ml)
- 1 tsp salt - (5ml)
- 1 1/2 tsp baking pwdr - (7.5ml)
- 1/2 c. raisins - (125ml)
- 1 1/2 c. raisins - (125ml)
Direcciones
- Preheat the oven to 500 F - (250 C)
- Butter four - 1 c. ramekins or possibly an 8-inch square baking dish and set aside.
- Pour dark rum in a sauce pan and cook over low heat. Add in the raisins to the warm rum and remove from the heat. Let the mix cold for 20 min at room temperature.
- Press the steamed carrots through a ricer into a large bowl. Stir the carrot mix well.
- Heat the butter and set aside to cold.
- In a large bowl, beat the egg yolks and whisk in the sugar till they are well combined. Whisk in the rice flour and butter. Add in the carrot pulp. Using a slotted soon, remove the raisins from the rum and add in them to the mix. Season with salt and add in lastly the baking pwdr.
- Place the rum back over low heat. In a separate bowl, whisk the egg whites into stiff peaks. Fold the egg whites into the carrot pudding and pour the mix into the buttered baking dish or possibly ramekins.
- Bake the pudding at 500 F for 10 min then lower the temperature to 350 F. Continue to cook the pudding for another 45-50 min till it is spongy to the touch and the edges are slightly browned. The interior should be moist.
- Serve with hot rum drizzled overtop.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 492g | |
| Recipe makes 4 servings | |
| Calories 1306 | |
| Calories from Fat 654 | 50% |
| Total Fat 74.42g | 93% |
| Saturated Fat 45.24g | 181% |
| Trans Fat 0.0g | |
| Cholesterol 339mg | 113% |
| Sodium 791mg | 33% |
| Potassium 1379mg | 39% |
| Total Carbs 157.47g | 42% |
| Dietary Fiber 10.1g | 34% |
| Sugars 83.78g | 56% |
| Protein 13.31g | 21% |
