Carrot Flan With Thyme Crumb Topping |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From a cookbook I'm editing by a gifted Texas chef named Nancy Moorman. Puffy, creamy texture with a delicate carrot taste. The topping makes it, so I don't recommend omitting it. I made it in a 1 1/2-quart baking dish instead of individuals. Ingredients:
grated parmesan cheese, to coat the molds |
4 -6 cups water |
5 large garlic cloves, cut into halves |
1 teaspoon sugar |
1 1/2 lbs carrots, cut into 1-inch pieces |
2 cups half-and-half |
4 large eggs, beaten |
2 tablespoons grated parmesan cheese |
1 teaspoon salt |
1/4 teaspoon pepper |
2 -3 tablespoons butter |
1 teaspoon chopped fresh thyme or 1 teaspoon fresh savory |
1/3 cup coarse fresh breadcrumb |
Directions:
1. For the flan, sprinkle six buttered 1/2-cup molds lightly with cheese. Combine the water, garlic, sugar, and carrots in a saucepan and bring a boil. Reduce the heat and simmer for 15 to 20 minutesor until the carrots are tender; drain. Process the carrot mixture in a food processor until smooth. Add the half-and-half and process to blend well. Add the eggs, 2 tablespoons cheese, the salt and pepper and mix well.
2. Spoon the mixture into the prepared molds and place in a shallow roasting pan. Add enough hot water to reach 1 inch up the sides of the molds. Bake at 350 degrees for 40 minutes or until set.
3. For the topping, melt the butter in a saute pan. Add the thyme and mix well. Add the bread crumbs and toss to coat. Toast over medium heat, stirring often, until crisp.
4. Let the flane cool for 5 minutes and sprinkle with crumbs. (Or unmold onto a serving platter, if you have that sort of pan.)
5. TO MAKE AHEAD AND REHEAT: refrigerate, then reheat at 350 degrees for 10 to 15 minutes. (But I microwaved it and it was fine.).
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