Carrot flans
By Giuseppina Mabilia
Ingredients
- 400 gr of carrots
- 4 eggs
- 15 gr grated fresh ginger
- 3 tablespoons extra virgin olive oil
- fleur de sel guerande
- 400 gr of beef tomatoes, ripe
- basil
- Sichuan pepper
Details
servings 4
Level of difficulty Easy
Preparation time 45mins
Cooking time 10mins
Cost Budget Friendly
Preparation
Step 1
Wash the carrots, cut into slices and let them steam for about 10 minutes. They should be tender.
Step 2
Place the warm carrots in a blender, add a pinch of salt, a tablespoon of oil, grated ginger and eggs. Mix very fine. Heat the oven to 160 °.
Step 3
Butter ramekins (4 large or 8 small), pour in the carrot puree, put them in a baking tray and add water in the tray until the ramekins are half immersed in the water to make a bain-marie. Place the tray in the oven. Bake for half an hour.
To see if it's cooked, press on the flan with a finger: it must be firm. Remove them from the oven and leave them to cool in the tray.
Step 4
Peel the tomatoes, remove the seeds, cut them into chunks, blend with the remaining oil, salt and a handful of basil.
Step 5
Cover the bottom of the plates with the raw tomato sauce, place the flans in the middle, sprinkle with some basil leaves and some freshly ground pepper and a drop of oil.
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