This rich vegetable pudding combines sweet, savory, and tangy with a creamy texture that kids love. (My 3½-year-old gobbles it up!) And it works with many different harvest-season vegetables. You might want to make budín de camote (sweet potato), budín de maíz (fresh corn), or budín de calabaza (squash or pumpkin), depending on what you have handy.
- 2 pounds or 2 bunches fresh carrots
- 1 stick unsalted butter, melted
- ⅓ cup finely chopped piloncillo (Mexican raw sugar) or substitute brown sugar, Sucanat, rapadura, granulated palm sugar, or maple syrup
- 3 eggs
- ½ cup sour cream (plus extra for garnish)
- ¾ cup rice flour (can substitute white flour)
- 1 teaspoon fine salt
- 1½ teaspoons baking powder
- ¼ pound Monterey Jack cheese, grated
- 1 pinch freshly grated nutmeg
Preheat oven to 375º.
Cut carrots into big chunks and steam until completely tender, almost falling apart. Transfer into another pot or bowl and mash with a potato masher, fork, or whisk.
Combine melted butter and sugar in a large bowl and beat until sugar is dissolved or incorporated (I recommend using an electric hand mixer if you have one. You could also use a food processor or a whisk). Add the eggs and beat until thoroughly incorporated. … Read More