Mini sweet and spicy carrot flans
| Preparation: | 15 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 55 min |
| Total: | 1 h 20 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 1 Tbsp (15 mL) butter*
- 4 small carrots, peeled and cut in thin round slices
- 2 tsp. (10 mL) sugar*
- 1 orange, juice and grated zest
- 1/2 tsp. (2 mL) each of Irresistibles cinnamon, nutmeg and vanilla*
- 1 cup (250 mL) 15% cream*
- Salt and pepper to taste
- 2 eggs*, beaten
Preparation
Preheat oven to 350°F (180°C).
Melt butter in a saucepan and add carrots, sugar, orange juice and zest, cinnamon, nutmeg and vanilla. Cover with water and cook on low heat until all liquid has evaporated.
Add cream to carrot mixture, salt, pepper and bring to a boil, stirring occasionally. Remove from heat.
In the mixer, reduce cream mixture and carrots to a purée and add eggs. Distribute the mixture into four small ramekins placed on a baking dish filled with water.
Cook at 350°F (180°C) for about 40 minutes or until a knife inserted in the centre comes out clean. Wait 10 minutes before unmolding and serving.
Suggestion
Garnish the plate with a carrot and orange zest coulis.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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