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Mini sweet and spicy carrot flans https://www.metro.ca/userfiles/image/recipes/Petits-flans-carottes-sucrees-epicees-2916.jpg PT15M PT55M PT1H20M
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.
4
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
Mini sweet and spicy carrot flans

Mini sweet and spicy carrot flans

Rate this recipe
1 Vote
  • Nut and peanut-free
  • Gluten-free
4
servings
0:15
Preparation
0:55
COOKING
1:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    butter
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  • 4
    small carrots, peeled and cut in thin round slices
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    340 g PRODUCT OF U.S.A.

  • 2 tsp.
    (10 mL)
    sugar
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    REDPATH BROWN OR ICING SUGAR

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    1 kg SELECTED VARIETIES

  • 1
    orange, juice and grated zest
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  • 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
Imprimer ma sélection

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

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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.

Nut and peanut-free recipes

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