food travel & lifestyle
for
MAD MED
About the Recipe
Flans, sweet or savory, are a pure delicacy. Their origin dates back to the Roman Empire. Romans surely knew how to domesticate birds, so eggs were available on a large scale giving birth to many recipes.
During the Middle Age, flans were intended as proteic food to give good energy.
We love flans, rich in taste and pretty, to adorn your tables like a king or a queen!
Ingredients
4 Big Carrots
4 Large Eggs
3 Tbs Butter
1 Tbs Extra Virgin Olive Oil
3 Tbs Heavy Cream/Unsweetened Whipping Cream
2 Tbs Parmigiano Reggiano/Asiago Cheese
Sea Salt to Taste
Nutmeg to Taste
Thyme to Taste or any Herbs of your choice
Preparation
Clean and peel the carrots.
Stem them till soft.
Slice them into one-inch rounds.
Pour them into a pan.
Add the extra virgin olive oil and sautée for a couple of minutes with the thyme or any herb.
Let them cool down.
Preheat the oven to 360 F (180 C)
Separate the eggs.
Whisk the whites with a pinch of sea salt till foamy and set aside
Blend the carrots with the egg yolks and the remaining listed ingredients.
Combine the white eggs with the blended ingredients using a spatula to make round movements bottom up till combined.
Prepare a Bain Marie by filling a transparent oblong rectangular pyrex baking dish with water. ( fill about two inches)
Slightly butter the ramekins.
Fill them up to 3/4 their height with the mix.
Bake for 30 minutes. ( before taking them out of the oven, check if they are ready like you would with a cake; replace a toothpick with the tip of a knife.
Once cooked, remove the ramekins from the bain marie and put them on a cooling rack for 10 minutes.
If you want to serve them on a plate, flip the ramekin on it and garnish as you like.
Enjoy!