Savory Carrot Flan

[Guest guest]

This is delicious and not full of all the fat.

Julie

 

 

Savory Carrot Flan

 

1 lb. carrots, peeled and sliced

2 bay leaves

1 small onion, sliced

1 tbsp. grated peeled fresh ginger

1/4 cup fresh orange juice

1 tsp. maple syrup

pinch ground nutmeg

pinch ground cinnamon

pinch crumbled dried marjoram

1/2 cup evaporated skim milk

1/4 cup nonfat dry milk

1 large egg

1 large egg white

 

Heat the oven to 375 degrees. Lightly grease a 1-qt. baking dish.

Place the carrots, bay leaves, onion, ginger, and orange juice in a medium

saucepan. Add water to cover the vegetables by about 1 inch. Cover and simmer

over medium heat until you can pierce the carrots easily with a fork, about 30

minutes. Check often, adding more water as necessary to prevent burning. Drain

any liquid that remains. Remove and discard the bay leaves. Transfer contents of

the saucepan to a food processor. Add the maple syrup, nutmeg, cinnamon,

marjoram, evaporated milk, dry milk, egg, and egg white. Process until smooth.

Pour the mixture into the baking dish. Place this dish in a larger dish. Pour

water into the larger dish so that it comes halfway up the sides of the smaller.

Bake for 1 hour, until firm and a knife inserted in the center of the flan comes

out clean, adding more water to the larger dish as it evaporates. Serve hot or

at room temperature, or chill thoroughly for about 3 hours and serve cold.

Serves 4.