Carrot Pudding
10 ingredients
6 steps
Ingredients
- 3 eggs, separated
- 4 Tbsp. sugar
- 1 1/2 Tbsp. cornstarch
- 1 c. milk
- 3 c. (2 lb.) carrots, cooked and mashed
- 3 Tbsp. butter
- 1 tsp. salt
- 1 c. fine bread crumbs
- 1/2 tsp. fresh nutmeg, grated
- 1/2 c. cream sherry
Directions
-
1Preheat oven to 300°.
-
2Grease 2-quart casserole.
-
3Beat egg yolks and sugar until light; hold.
-
4Mix cornstarch with small amount of milk.
-
5Heat remaining milk.
-
6Add cornstarch and stir until smooth and slightly thickened.
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