Carrot Chai Pudding with Cranberry Glaze
Equipment
- 1 Medium saucepan
- 1 Mixing bowl
- 1 Whisk
- 1 Baking dish
- 1 Small saucepan
- 1 Wooden spoon
Ingredients
- 2 cup whole milk
- 1 cup grated carrots
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 3 tablespoon cornflour
- 1 cup fresh cranberries
- 1/4 cup honey
- 1/4 cup water
Instructions
- In a medium saucepan, combine the milk, grated carrots, sugar, vanilla extract, and spices, and bring to a simmer over medium heat.
- In a mixing bowl, whisk the cornflour with a small amount of milk until smooth, then add to the saucepan and stir continuously until the mixture thickens.
- Pour the carrot mixture into a baking dish and allow it to cool for 15 minutes before transferring it to the refrigerator.
- In a small saucepan, combine cranberries, honey, and water, and cook over low heat until the cranberries burst and the mixture thickens to a glaze.
- After the pudding has set for at least 1 hour in the refrigerator, spoon the cranberry glaze over the pudding before serving.
Notes
Ensure that the pudding mixture is stirred continuously while cooking to prevent lumps from forming and to achieve a smooth consistency. The cranberry glaze can be made in advance and stored in the refrigerator for up to three days. For added flavor, consider garnishing the pudding with toasted nuts or a dollop of whipped cream just before serving.
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