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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
For each product you use, make sure you read the label carefully to verify that it contains nuts or peanuts, and check if they bear the mention 'may contain nuts and/or peanuts'.
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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