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    You are in: Home / Recipes / Carrot Flan With Thyme Crumb Topping Recipe
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    Carrot Flan With Thyme Crumb Topping

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    fluffernutter's Note:

    From a cookbook I'm editing by a gifted Texas chef named Nancy Moorman. Puffy, creamy texture with a delicate carrot taste. The topping makes it, so I don't recommend omitting it. I made it in a 1 1/2-quart baking dish instead of individuals.

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    Units: US | Metric


    1. 1
      For the flan, sprinkle six buttered 1/2-cup molds lightly with cheese. Combine the water, garlic, sugar, and carrots in a saucepan and bring a boil. Reduce the heat and simmer for 15 to 20 minutesor until the carrots are tender; drain. Process the carrot mixture in a food processor until smooth. Add the half-and-half and process to blend well. Add the eggs, 2 tablespoons cheese, the salt and pepper and mix well.
    2. 2
      Spoon the mixture into the prepared molds and place in a shallow roasting pan. Add enough hot water to reach 1 inch up the sides of the molds. Bake at 350 degrees for 40 minutes or until set.
    3. 3
      For the topping, melt the butter in a saute pan. Add the thyme and mix well. Add the bread crumbs and toss to coat. Toast over medium heat, stirring often, until crisp.
    4. 4
      Let the flane cool for 5 minutes and sprinkle with crumbs. (Or unmold onto a serving platter, if you have that sort of pan.)
    5. 5
      TO MAKE AHEAD AND REHEAT: refrigerate, then reheat at 350 degrees for 10 to 15 minutes. (But I microwaved it and it was fine.).

    Ratings & Reviews:


    Nutritional Facts for Carrot Flan With Thyme Crumb Topping

    Serving Size: 1 (403 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.8
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 9.6 g
    Cholesterol 182.4 mg
    Sodium 646.1 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 3.5 g
    Sugars 6.6 g
    Protein 9.3 g

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