Mini sweet and spicy carrot flans

Mini sweet and spicy carrot flans
  • 4 servings
  • 0:15 Preparation
  • 0:55 Cooking
  • 1:20 Total Time

Ingredients

Add all
  • 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)

    cinnamon

  • 1/2 tsp.
    (2 mL)

    nutmeg

  • 1/2 tsp.
    (2 mL)

    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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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