Carrot and Corn Pudding
"Folding is the key to a high-rising pudding. The goal is to combine the beaten whites into the heavy purée without deflating the whites. One trick is to mix in some of the whites to lighten the purée, then fold in the rest...."
INGREDIENTS
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2 1/2 cups finely chopped peeled carrots (3 medium)
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1 cup water
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1 1/4 cups half and half, light cream, or milk
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3 egg yolks
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1/2 teaspoon salt
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1/2 teaspoon sugar
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Dash ground nutmeg
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1 cup fresh or frozen corn kernels or chopped broccoli
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2 tablespoons margarine or butter
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1/4 cup sliced green onion
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2 tablespoons cornstarch
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2 tablespoons minced fresh parsley
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3 egg whites
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