Carrot flan
Published by Julia Arman le 30 mars, 2016 - 15:58
The flan recipe can be adapted to almost any vegetable.
Ingredients
- 700g carrots
- 125cl crème fraîche
- 2 whole eggs
- 1 handful grated cheese
- 1 clove garlic
- 2 tsp colombo curry
Tools
- juice cone with graduated tip
- grinder cone, without tip
- individual ramekins
Recipe
- Preheat the oven to 140°C.
- Peel the garlic and remove the germ. Peel the first 400g of carrots and wash the other 300g.
- Cut the 400g of peeled carrots into pieces. Cook the carrot pieces and the garlic.
- In the extractor fitted with the juice cone, make the juice from the 300g of carrots.
- In a container, mix the cream, eggs, carrot juice, curry and cheese.
- Grind the semi-cooked carrots and garlic in the extractor fitted with the grinding cone and add to the flan base.
- Pour the mixture into individual ramekins and bake in a bain-marie for an hour for a perfect texture. They can also be cooked with gentle steam.
How to serve at the table
Serve as is, or topped with a tomato or vegetable coulis.
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