Small carrot flan
Instructions
Sliced carrots and cook with 20 g of butter and finely chopped shallots for 20 minutes.
Add salt, pepatele and pass through a mixer.
With the remaining butter, flour and milk prepared a sauce.
After 10 minutes remove from heat, season with salt, pepper and grated nutmeg, then add the carrot puree, egg yolks and eggs.
Split the mixture into buttered moulds creme caramel and cook in a Bain-Marie in the oven at 180 degrees for 45 minutes.
Let the flan cool before sformarli.
