Carrot Pudding

Name: Carrot Pudding
Yield: 5
Ingredients: 500g cooked and chopped carrots; 1/2 cup heavy cream; 1 tablespoon lemon juice; 1 pinch nutmeg; Salt to taste; 2 eggs lightly beaten

1
500g cooked and chopped carrots
2
1/2 cup heavy cream
3
1 tablespoon lemon juice
4
1 pinch nutmeg
5
Salt to taste
6
2 eggs lightly beaten

Ingredients

1
500g cooked and chopped carrots
2
1/2 cup heavy cream
3
1 tablespoon lemon juice
4
1 pinch nutmeg
5
Salt to taste
6
2 eggs lightly beaten

Directions

1
In a blender, combine the carrots, heavy cream, lemon juice, nutmeg, and salt, until smooth
2
Add the eggs and mix well
3
Distribute into 5 buttered and floured mini molds
4
Bake in a preheated oven at 200°C in a water bath for about 1 hour or until a toothpick inserted in the center comes out clean
5
Let it cool slightly before unmolding
6
Serve warm, if desired
7
Note: If you prefer, process all ingredients except the eggs through a food processor.