Prepare to embark on a culinary adventure that will transform your ordinary dessert routine into an extraordinary sensory experience! This Browned Butter and Cardamom Carrot Pudding is not just a recipe—it's a magical fusion of nutty, aromatic flavors that will transport your taste buds to a world of pure indulgence. Imagine the rich, golden-brown butter mingling with warm cardamom and sweet carrots, creating a dessert so irresistible that it will have everyone at your table begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1/2 cup unsalted butter
- 2 cups grated carrots
- 1 cup sugar
- 3 large eggs
- 1 tsp ground cardamom
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
Instructions
- Place unsalted butter in a medium saucepan over medium heat. Allow butter to melt and continue cooking, stirring occasionally, until it turns a golden brown color and develops a nutty aroma. This process typically takes 5-7 minutes. Remove from heat and let cool slightly.
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish or pudding mold with butter or cooking spray.
- In a large mixing bowl, combine grated carrots, sugar, and browned butter. Mix thoroughly until well incorporated.
- Add eggs one at a time, beating well after each addition to ensure a smooth mixture.
- In a separate bowl, whisk together ground cardamom, all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredient mixture into the carrot mixture, alternating with milk. Stir until just combined, being careful not to overmix.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let cool for 10 minutes before serving. The pudding can be served warm or at room temperature.
- Optional: Garnish with a sprinkle of ground cardamom or a dollop of whipped cream before serving.
Tips
- Brown Butter Like a Pro: Watch your butter carefully while browning. The line between perfectly browned and burnt is thin. Look for a golden color and nutty aroma, and remove from heat immediately.
- Grate Carrots Finely: Use the smallest holes on your grater to ensure smooth, well-incorporated carrots that melt into the pudding.
- Room Temperature Ingredients: Let eggs and milk sit at room temperature before mixing to ensure a smoother, more consistent batter.
- Don't Overmix: Fold dry ingredients gently into wet ingredients to keep the pudding light and tender.
- Check for Doneness: A toothpick should come out clean, but don't overbake—this can dry out your pudding.
- Serving Suggestion: Serve warm with a dollop of whipped cream or a sprinkle of extra cardamom for an elegant touch.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 6g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 115mg
