Carrot-Ricotta Pudding

Serves 4 - 6

Ingredients:

4 tablespoons (1/2 stick) unsalted butter
1 pound carrots, shredded or grated (3 cups)
1 small onion, finely chopped (1 cup)
1/4 teaspoon grated orange zest
2 tablespoons unbleached all-purpose flour
1 cup milk, heated
1/2 cup heavy cream
2 large eggs
8 ounces ricotta, homemade or store-bought, well drained (1 cup)
1/4 teaspoon ground nutmeg
Salt and white pepper to taste

Instructions:

Preheat the oven to 375°F. Butter a deep round 1 1/2-to 2-quart baking dish, about 6 to 8 inches in diameter.

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the carrots and onion and sauté for several minutes, or until soft. Add the orange zest and remove from the heat.

Melt the remaining 2 tablespoons butter in a heavy medium saucepan over low heat. When the foam subsides, stir in the flour and cook over low heat for 3 minutes, stirring constantly. Add the milk and cook over medium heat for 3 to 4 minutes, stirring constantly. Stir in the cream and cook for 3 minutes, stirring constantly. Remove from the heat.

Beat the eggs in a small bowl with the ricotta, nutmeg, and salt and white pepper. Slowly add to the sauce, stirring constantly. Add the carrots and onion and stir to combine. Adjust the seasoning if necessary.

Pour the carrot mixture into the baking dish. Set the dish in a large shallow baking pan and pour boiling water to come halfway up the sides of the baking dish. Place the pan in the oven and bake for 45 minutes to hour, or until the pudding is puffed and golden brown on top. Remove the pudding from the oven.

Serve immediately.

Credits: From THE CHEESE LOVER'S COOKBOOK AND GUIDE by Paula Lambert. Copyright (c) 2000 by Paula Lambert. Reprinted by permission of Simon & Schuster, Inc.
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