Carrot Flans (Print Version)
# Ingredients:
01 -
3 eggs
02 -
Sel and pepper
03 -
40 g of grated parmesan (or other grated cheeses)
04 -
500 g of carrots
05 -
100 ml of milk
# Instructions:
01 -
Peel the carrots first, then cut them into tiny chunks.
02 -
Place the carrot pieces in boiling water. Add some salt to the water. Cover it up, and simmer the carrots for about 15 minutes. Check they’re fully cooked. Once done, drain them well, and transfer to a large bowl.
03 -
Pour the milk into the bowl with the carrots. Use an immersion blender to blend everything together until silky smooth. Season with salt and pepper to taste. Mix in the eggs, and blend again to achieve a fine texture. Finally, toss in some grated parmesan or another cheese if you'd like.
04 -
Butter the muffin molds. To make it easier, slightly melt the butter, then spread it with a kitchen brush. Pour the carrot mixture into each mold, leveling out the surface. Bake at 375°F (190°C) for 45 minutes.
# Notes:
01 -
You can make these flans in advance and reheat them before serving.
02 -
They’re great as a light appetizer or paired with meat as a side.