Carrot Chocolate Pudding Recipe
Today, I felt an urge to make chocolate pudding. By itself it can be a bit boring, so I spiced it up with cardamom and carrots. The idea is to obtain a gooey melted center with crackly edges. I love the contrast of hot and cold, so I paired the baked dessert with Indian cardamom ice cream I bought at a local Indian store.
I made the dessert in individual ramekins, which can help with portion control (assuming you stop at just one). This dessert might be a little high in calories, but what’s life without a little decadence? You won't be able to resist!
Yields: 6 servings2 small carrots
2 cardamom pods
½ cup milk
8 whole eggs
1 cup granulated sugar
16 tablespoons unsalted butter, diced
2 tablespoons unsalted butter, at room temperature, to grease the molds
1½ tablespoons unsweetened cocoa powder (optional), for dusting
8 ounces good quality semi-sweet chocolate (see tips)
⅔ cup all-purpose flour
⅛ teaspoon salt
powdered sugar, for garnish
For the carrots:
Remove the seeds from the cardamom pods. Gather them in a mortar and pestle and grind to a fine powder. Set aside.
Peel the carrots. Trim the ends. Wash and grate them using a cheese grater.
Heat a deep saucepan. Add the shredded carrots, cardamom powder and milk. Bring the liquid to a boil, then immediately reduce the heat to medium-low. Cook for about 35-40 minutes until the carrots soften and the milk evaporates completely. It might take a bit longer.
Sweeten the carrots with 4 tablespoons sugar. Increase the temperature to the highest setting. Cook for another 15 minutes, stir constantly to prevent the carrots from burning. Let cool and blend in a mini-food processor. Set aside, reserving a few tablespoons for garnish.
For the baked chocolate pudding:
Grease 7-ounce ramekins with a very thin layer of softened butter, then dust them with cocoa powder (using a fine mesh strainer). Remove any excess cocoa powder if necessary.
In a mixing bowl, beat the eggs with ¾ cup sugar until pale; the texture of the egg yolk will be thicker.
Make a "double boiler" (a pot filled with hot water covered with a piece of cloth) and place a stainless steel bowl filled with semi-sweet chocolate chips on top. Make sure the bowl circumference is larger than the pot so there isn't any splatter of water in the chocolate. Slowly melt, stirring frequently. Turn off the heat and add the butter. Stir well until the mixture is uniform.
Combine the egg mixture, melted butter-chocolate, carrot mixture salt and flour. Pour the mixture into the ramekins (about three-quarters full).
Wrap each ramekin and chill in the refrigerator for at least an hour.
Meanwhile, preheat the oven to 400°F.
Bake for 11 minutes; the center should still be jiggly. Remove from the oven.
Place a serving dessert plate on each ramekin. Flip the ramekins on the plates right away and unmold the chocolate carrot pudding.
Decorate with a bit of the reserved carrot and cardamom pods.
Cocoa powder is a substitute for the usual all-purpose flour to prevent the chocolate cake from sticking to the bottom of the ramekin so it's easy to un- mold.
The cooking time varies depending on the size of the ramekins. 11 minutes was the baking time necessary for these. The larger the ramekins the gooier the texture.Published By: on October 5, 2012.