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 carrots
1 tablespoon butter
75 milliliters Vegetable broth
1 teaspoon Lemon peel
1 tablespoon lemon juice
50 grams Crème fraiche
2 eggs
salt
peppers
allspice
cayenne pepper
1 tablespoon cornstarch
200 grams Whipped cream
20 grams grated Parmesan
1 pinch Mace
4 Ramekins (150 ml or 3/4 cup capacity)
butter (for the ramekins)
How healthy are the main ingredients?
carrotWhipped creamParmesaneggsaltcayenne pepper

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.