Citrus Infused Carrot Pudding Delight
These Citrus Infused Carrot Pudding Delights make for a charming and refreshing addition to your Seder table. With their delightful combination of mellow carrot flavor and a zesty citrus kick, they are sure to impress your guests. This dish is a wonderful balance of sweet and savory, creating a light yet satisfying side dish that harmonizes perfectly with the traditional flavors of Passover. Originally crafted by Rosalyn Tauber and featured in 'Gourmet Magazine' (April 2006), this recipe captures the essence of holiday cooking, and is flexible too; feel free to stir in a touch of grated ginger for an added zing!
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Servings
N/A
Calories
9
Ingredients
Ingredients
unsalted margarine
1/3 cup (melted and cooled, plus additional for greasing)
carrots
2 lbs (cut crosswise into 1-inch pieces, peeled)
matzo cake meal
1/4 cup (none)
potato starch
1/4 cup (none)
salt
1/2 teaspoon (none)
large eggs
3 (separated)
sugar
1/4 cup (none)
finely grated fresh orange zest
1 teaspoon (or use 1 teaspoon lemon zest)
vanilla extract
1/4 teaspoon (none)
Instructions
1
1. Preheat your oven to 350°F and place the oven rack in the middle position. Generously grease a 12-cup muffin tin with unsalted margarine.
2
2. In a large saucepan, bring salted water to a boil and add the prepped carrots. Cook the carrots uncovered until they are very tender, about 15 to 20 minutes. Once cooked, drain the carrots in a colander and let them cool slightly before transferring them to a food processor. Puree the carrots until completely smooth, about 1 minute.
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3. In a small bowl, whisk together the matzo cake meal, potato starch, and salt until well combined.
4
4. In a large mixing bowl, beat together the egg yolks, sugar, citrus zest (orange or lemon), and vanilla extract using an electric mixer on high speed until the mixture is thick and pale, roughly 3 minutes. Lower the mixer speed and gradually add the matzo mixture until just incorporated. Then, mix in the carrot puree and 1/3 cup of melted margarine, mixing until just combined.
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5. In a separate clean bowl, beat the egg whites with clean beaters until stiff peaks form. Gently fold one-third of the beaten egg whites into the carrot mixture to lighten it. Then, carefully fold in the remaining egg whites until the mixture is well combined, being cautious not to deflate the whites.
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6. Spoon the batter evenly into the prepared muffin cups. Tap the tin on the counter a couple of times to release any trapped air bubbles, and smooth the tops of the batter.
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7. Bake in the preheated oven for 40 to 45 minutes, or until the edges are golden brown and a toothpick or skewer inserted into the center comes out clean.
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8. Once baked, let the carrot pudding cups cool in the pan on a wire rack for 5 minutes. After cooling, gently run a knife around the edges of each cup to loosen them, then carefully turn them out onto a serving platter. These pudding cups are best served warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Infused Carrot Pudding Delight?
It is a charming and refreshing side dish or dessert that combines mellow carrot flavor with a zesty citrus kick, specifically designed for a Passover Seder table.
How many servings does this recipe yield?
The recipe fills a standard 12-cup muffin tin, yielding 12 individual pudding cups.
Is this recipe suitable for Passover?
Yes, it uses matzo cake meal and potato starch, making it appropriate for Passover dietary requirements.
Who is the original creator of this recipe?
This recipe was originally crafted by Rosalyn Tauber and featured in Gourmet Magazine in April 2006.
What oven temperature is required?
The oven should be preheated to 350 degrees Fahrenheit.
Where should the oven rack be positioned?
The oven rack should be placed in the middle position for even baking.
How long do the carrots need to boil?
The carrots should be cooked in boiling salted water for 15 to 20 minutes until they are very tender.
How do I prepare the carrots before cooking?
You should peel the carrots and cut them crosswise into 1-inch pieces.
What equipment is needed to process the carrots?
A food processor is used to puree the cooked carrots until they are completely smooth.
Can I use lemon instead of orange for the citrus flavor?
Yes, you can substitute 1 teaspoon of finely grated lemon zest for the orange zest.
How much margarine is needed for the batter?
You will need 1/3 cup of melted and cooled unsalted margarine for the batter, plus more for greasing the pan.
What are the dry ingredients in this pudding?
The dry ingredients consist of 1/4 cup matzo cake meal, 1/4 cup potato starch, and 1/2 teaspoon of salt.
How long should I beat the egg yolks and sugar?
Beat the egg yolks, sugar, zest, and vanilla on high speed for roughly 3 minutes until the mixture is thick and pale.
How do I incorporate the egg whites?
Beat the whites to stiff peaks, then fold one-third into the carrot mixture to lighten it before carefully folding in the remaining whites.
What is the secret to a smooth top on the pudding cups?
Tap the muffin tin on the counter a couple of times to release air bubbles and then smooth the tops of the batter before baking.
How long does the pudding take to bake?
The pudding cups should bake for 40 to 45 minutes.
How do I check if the pudding is finished baking?
The edges should be golden brown, and a toothpick or skewer inserted into the center should come out clean.
Should I let the pudding cool before removing it from the tin?
Yes, let them cool in the pan on a wire rack for 5 minutes before attempting to remove them.
What is the best way to serve these carrot puddings?
They are best served warm, shortly after being turned out onto a serving platter.
Can I add more spice to the recipe?
Yes, you can stir in a touch of grated ginger for an added zing.
Is this dish vegetarian?
Yes, this recipe is vegetarian-friendly.
What type of matzo meal is used?
The recipe specifically calls for matzo cake meal, which is more finely ground than standard matzo meal.
How many eggs are required?
The recipe requires 3 large eggs, with the yolks and whites separated.
What does potato starch do in this recipe?
Potato starch acts as a thickener and binder, which is essential for flourless Passover recipes.
How much vanilla extract should I use?
Use 1/4 teaspoon of vanilla extract.
Can this be served as a side dish?
Yes, it is described as a light yet satisfying side dish that pairs well with traditional holiday flavors.
What is the total amount of carrots needed?
The recipe requires 2 pounds of carrots.
How do I loosen the pudding cups from the pan?
Gently run a knife around the edges of each cup to loosen them before turning the pan over.
How much sugar is in the recipe?
The recipe uses 1/4 cup of sugar.
Should the carrots be pureed while hot?
The instructions recommend letting the carrots cool slightly after draining before transferring them to the food processor.