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.
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.
© Société des alcools du Québec, 2007
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