Carrot Flan

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Carrot Flan
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation

Ingredients

for
4
Ingredients
400 grams
1 tablespoon
75 milliliters
1 teaspoon
1 tablespoon
50 grams
2
1 tablespoon
200 grams
20 grams
grated Parmesan
1 pinch
4
Ramekins (150 ml or 3/4 cup capacity)
Butter (for the ramekins)

Preparation steps

1.

Rinse the carrots, peel, cut into cubes, and saute in hot butter briefly. Add the broth, bring to a boil, reduce the heat, cover and simmer for 15 minutes until soft.

2.

Preheat the oven to 175°C (approximately 350°F). Puree the carrots with lemon zest, juice, and sour cream in a blender. Stir in the eggs and season with salt, pepper, allspice, and cayenne pepper.

3.

Grease the molds and fill with the carrot mixture. Place the ramekins in a large baking dish, pour hot water into the dish to cover the ramekins by 1/2 and bake in the oven for about 45 minutes.

4.

Stir together the cornstarch with a little cold water until smooth. Pour the cream into a saucepan and bring to a gentle boil. Stir in the cornstarch and cheese and season with salt, pepper, and nutmeg. Simmer until thickened. Remove the vegetable flan from the oven, loosen with a knife around the edge of the molds and turn out onto plates.

5.

To serve, spoon the sauce around the flan and garnish with roasted leeks in a little red wine.