These little Carrot Flans are an excellent vitamin-packed starter that is still full of sunshine to start the fall season.
First, here is the list of the different ingredients you will need to prepare these Carrot Flans for 4 people
- 250 g or 9 oz carrots
- 2 free range eggs
- 150 ml or 2/3 cup thick crème fraîche
- 20 g or a small nob of butter
- 1 pinch of chili pepper, salt and pepper from the mill
- 1 can of tomato coulis
Now, here are the different steps you will need to follow to make these Carrot Flans with a 20 minutes preparation time and a 40 minutes cooking time
Peel the carrots. Cut them into slices. Steam them for 20 minutes.
Preheat your oven to 200°C or 400°F. Mix the eggs, cream and chili together. Add salt and pepper. Pour into 4 small buttered soufflé molds. Cover them with baking paper. Cook for 30 minutes in a bain-marie in the oven.
Heat your tomato coulis over low heat. When your flans are cooked, take them out of the oven, cover 4 plates with coulis. Un-mold the soufflés in the center and decorate with a little parsley or sage leaves and a cherry tomato if you like.
