Carrot Flan
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fine pastry
- carrot purée
- sugar
- carrots
Instructions
- Line a flan crust with fine pastry and bake it blind.
- Garnish it with a lightly sweetened carrot purée.
- Cut carrots into half-moon slices and cook them by the process indicated for the glazed carrots, keeping them quite whole.
- Cover the purée with them.
- Nap with the cooking of the carrots reduced to a syrup and put the flan in the oven for 5 minutes.