Carrot pudding? Yes!
And sooooo -- -- how was it? Delicious!
Smooth and creamy as good chocolate but orange and dreamy like -- carrot.
It's an oddity, I know, but worth a try if only because it's so easy and yes, so novel.
NEXT TIME I'll remember the lemon zest every time!
RECIPE for CARROT PUDDING
Time to table: 60 minutes
1 tablespoon cornstarch
2 tablespoons sugar
1 cup carrot juice
Zest of a lemon (don't skip this)
1 tablespoon butter
In a small pot, whisk out any lumps from the cornstarch and sugar. Slowly add the juice and lemon zest. Bring to a boil, whisking often. Boil for 2-3 minutes, whisking the whole time. Transfer the pan to an ice bath (a larger bowl filled with ice and water) and whisk occasionally for 10 minutes.