Prep 30 mins
Cook 1 hr
These little beauties look gorgeous on a plate and are a great accompaniment to grilled or roasted fish or meat. They are even better when the carrots and the thyme come from one of Maryland's or Virginia's rganic farms.
- 1 tablespoon unsalted butter, plus extra
- unsalted butter, for greasing baking dishes
- 1 tablespoon peanut oil
- 1 lb carrot, peeled and thinly sliced (about 7 medium)
- 1 large garlic clove, thinly sliced
- 1 tablespoon fresh thyme, chopped fresh
- 1⁄2 teaspoon sea salt
- 1⁄2 cup heavy cream
- fresh ground black pepper
- 1 egg
- 1 egg yolk
- Heat the oven to 325 degrees.
- Butter 4 (6-ounce) custard cups or ramekins.
- Heat 1 tablespoon butter and the oil in a medium saucepan.
- Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes.
- Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.
- Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit).
- Combine the remaining carrots in a blender with the cream and purée until completely smooth.
- Season with pepper to taste.
- Add the egg and egg yolk and process until smooth. Divide among the cups.
- Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides.
- Bake 1 hour.
- Remove from the oven and let stand 5 minutes.
- Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.
We were split in our house about this one. It's a fairly easy dish to make, and an interesting texture to the carrots. The thyme and garlic go really nicely with the carrots, so I will take those flavors from this recipe to use in the future. I'm so glad we tried this recipe and I think it's worth making at least once! Because of the "mushed" consistency, kind of like a carrot pudding, I doubt we will make this recipe again. However, like I said, the garlic and thyme go nicely with the carrots and we'll be adding those to our steamed carrots!