Rich Carrot Pudding

10 large carrots, scrubbed and sliced

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A crme brle baker, like this one manufactured by Chicago Metallic, is ideal for making carrot puddings and other personal-size "water bath" dishes.

1/2 cup (1 stick) butter

2 cups heavy cream

Salt and pepper

Preheat oven to 350 degrees. Simmer carrots in boiling water until tender, about 15 minutes; drain. Place carrots, butter, and cream into the work bowl of a food processor (or electric blender) and pure until smooth; season to taste with salt and pepper. Divide mixture among 8 (1/2 -cup) lightly buttered ramekins. Bake in a water bath for about 40 minutes, or until lightly browned and puffed.

* Makes 8 1/2 cup servings). Serve immediately. Pudding will settle slightly once removed from oven.

*Kitchen Ade Note: To bake ramekins in a water bath, place the ramekins into a large roasting pan that has been lined with paper towels. (The paper towels will help to keep the ramekins from sliding.)

Place roasting pan in the oven and add enough boiling water to reach halfway up the pan.