Flan oh flan

Every once in a while, in our class, I do something exceptionally well. These days I know I've done something right when the chef says "I'd better see this on your blog."

This week was about veal, but what impressed my chef was the accompanying side. So here it is: my carrot flan. Carrots simmered in orange juice and water, and just a hint of nutmeg and orange zest, mixed with cream and milk and baked off in a bain marie, this little delicate mouthful is as an intimate union as delicate as a first kiss.

I must admit they did come out quite beautifully. Wouldn't you agree?

The process is fairly easy.Carrot Flan

You need:

5 to 6 large carrots (to yield 750 ml of carrot puree)

water

juice and zest of one orange

nutmeg

6 eggs

500 ml cream

Salt and pepper

Cut large carrots and half and using a peeler, cut long lengthwise strips (enough for 8 1/2 cup ramekins). blanch until tender and shock in cold water.

Put several cups of water on to boil and preheat oven to 350 F.

Dice the carrots into small pieces, add into a pot with orange juice, and enough water to cover. Add nutmeg and 1/2 zest. Season with salt and pepper, cook until soft. Purée carrots. Mix cream and eggs together, then slowly incorporate carrots into mixture. Strain in a fine mesh sieve to remove fibrous parts of carrots. Butter the ramekins well, line with carrot strip, around outer edge and pour in carrot, egg and cream mixture.

Place ramekins in a roasting pan and add boiling water, submerge about 1/2 way with boiling water. Bake until centre is just set.