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Individual Carrot-Clementine Flans https://www.metro.ca/userfiles/image/recipes/flans-carottes-epicees-clementine-5387.jpg PT20M PT50M PT1H10M
Preheat oven to 350°F (180°C). Melt butter in a pan over medium heat. Add carrots, sugar, Clementine juice and zest, cinnamon, nutmeg and vanilla. Add water to cover and cook on low until liquid has evaporated. Add cream, salt and pepper and bring slowly to a boil, stirring from time to time. Purée in the blender and add eggs. Divide mixture among four ramekins. Place in a large baking dish with enough water to reach halfway up the ramekins. Bake approximately 40 minutes or until a knife inserted in the centre comes out clean. Cool 10 minutes before unmoulding. Sprinkle carrot flans with a little nutmeg and serve with some Clementine supremes.
4
1 Tbsp. (15 mL) butter 4 little carrots, peeled and sliced thin 2 tsp. (10 mL) sugar 3 clementines, zest and juice 1/2 tsp. (2 mL) cinnamon 1/2 Tbsp. (2 mL) nutmeg vanilla 1 cup (250 mL) table cream 15% m.f. 2 eggs, beaten 1 clementine, separated into supremes to garnish nutmeg to taste
Individual Carrot-Clementine Flans

Individual Carrot-Clementine Flans

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    butter
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  • 4
    little carrots, peeled and sliced thin
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    PEELED BABY-CUT CARROTS

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    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

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    340 g PRODUCT OF U.S.A.

  • 2 tsp.
    (10 mL)
    sugar
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  • 3
    clementines, zest and juice
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  • 1/2 tsp.
    (2 mL)
    cinnamon
  • 1/2 Tbsp.
    (2 mL)
    nutmeg

  • vanilla
  • 1 cup
    (250 mL)
    table cream 15% m.f.
  • 2
    eggs, beaten
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  • 1
    clementine, separated into supremes to garnish
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    CLÉMENTINES | CLEMENTINES

    CLÉMENTINES | CLEMENTINES

    $1.99 /lb

    IMPORTÉES DU MAROC 4,39/kg


  • nutmeg to taste
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Melt butter in a pan over medium heat.

Add carrots, sugar, Clementine juice and zest, cinnamon, nutmeg and vanilla. Add water to cover and cook on low until liquid has evaporated.

Add cream, salt and pepper and bring slowly to a boil, stirring from time to time.

Purée in the blender and add eggs.

Divide mixture among four ramekins.

Place in a large baking dish with enough water to reach halfway up the ramekins.

Bake approximately 40 minutes or until a knife inserted in the centre comes out clean.

Cool 10 minutes before unmoulding.

Sprinkle carrot flans with a little nutmeg and serve with some Clementine supremes.

Source : Académie Culinaire

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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