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.
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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