Flan de Carotte (French Carrot Flan)

Ingredients

• 1 lb carrots (Peeled and cut into pieces)
• 0.5 cup Gruyère cheese (Finely grated)
• 2 eggs
• 0.33 cup crème fraîche (A large spoonful or dollop)
• salt (A little, plus more to taste)
• ground nutmeg (A little, to taste)
• 1 tbsp butter (For sautéing the carrots)
• 1 cup water (Added after sautéing the carrots)
• 1 tsp chicken bouillon (Use chicken stock instead if preferred; amount is an estimate based on the transcript)
• white pepper (A little, to taste)
• 1 tbsp butter (For buttering the oven-safe dishes; oil may be used instead)

Steps

1. 1

   Preheat the oven to 325°F (165°C). Set four oven-safe individual dishes or ramekins inside a larger baking dish, or have the larger dish ready for the bain-marie.

2. 2

   Peel the carrots and cut them into evenly sized pieces so they cook at the same rate.

3. 3

   In a mixing bowl, whisk together the grated Gruyère, eggs, crème fraîche, a little salt, and a little ground nutmeg until fully incorporated and smooth.

4. 4

   Melt the sautéing butter in a saucepan over medium heat. Add the prepared carrots and a little salt, then sauté for about 5 minutes, stirring occasionally.

5. 5

   Add the water and chicken bouillon to the saucepan. If using chicken stock, use it in place of the water and bouillon.

6. 6

   Cook the carrots until completely soft and easily pierced with a fork. The liquid should be mostly absorbed or reduced.

7. 7

   Transfer the cooked carrots and their cooking liquid to a blender or food processor and purée until completely smooth.

8. 8

   Add the hot carrot purée to the egg-and-crème-fraîche mixture. Whisk thoroughly until the mixture is evenly blended and smooth.

9. 9

   Season the mixture with additional salt and a little white pepper. Mix once more, tasting and adjusting the seasoning as appropriate.

10. 10

    Butter the individual oven-safe dishes. Oil may be used instead if preferred.

11. 11

    Divide the carrot mixture among the prepared dishes, filling each about two-thirds full.

12. 12

    Pour hot water into the larger baking dish around the individual dishes to create a bain-marie. The water should come partway up the sides of the ramekins without getting into the custard.

13. 13

    Carefully transfer the bain-marie to the 325°F oven. Bake for about 35 minutes, until the flans are set and the sides begin to pull away slightly from the edges.

14. 14

    Remove the dishes from the water bath and let them cool briefly until safe to handle. Run a thin knife around the edge of each flan, place a serving plate over it, and invert to unmold.

15. 15

    Serve the carrot flans warm as a side dish with roast beef or as a light lunch.

Notes

The transcript does not provide exact quantities for most ingredients, so the listed measurements are practical estimates for four individual flans. Use care when blending hot carrots, and avoid allowing bain-marie water to splash into the ramekins.

Nutrition per serving

• side dish
• light lunch
• vegetarian
• baked
• French
• individual portions
• custard
• make-ahead friendly