Fresh Carrot Flan
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Carrots are thought of as a boring and mundane vegetable - not very exciting and not worthy of serving at a special occasion. Well, sit up and take notice of this beautiful and delicious Fresh-Carrot Flan. A delicate pastry crust has been filled with carrot purée, topped with carrot slices, and brushed with sweetened butter glaze. You'll be proud to serve it at even the fanciest party buffet, and everyone will be most impressed!
INGREDIENTS
BAKED FLAN SHELL
1-1/2 cups unsifted all-purpose flour
1/4 teaspoon salt
2 teaspoons sugar
1/3 cup butter
3 to 4 tablespoons ice waterCARROT FLAN
3 pounds large carrots
Salt
Boiling water
2 tablespoons sugar
1/4 cup butter
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of nutmeg
2 tablespoons light corn syrup
1 tablespoon butterPreheat oven to 425 degrees. Sift flour, salt and sugar into a large bowl. Add 1/3 cup butter; cut into flour with pastry blender or 2 knives until it resembles coarse cornmeal. Sprinkle with ice water, 1 tablespoon at a time, mixing until dough clings together.
Using hands, press dough into a ball; flatten to a 6-inch round. Roll dough out on a lightly floured surface to form a 10-1/2-inch wide circle. Use to line a 9-inch flan pan. Press against sides; prick bottom and sides well with tines of a fork. Trim edges.
Line shell with foil; fill with dried beans or uncooked rice to prevent shrinking. Bake shell 15 to 20 minutes or until lightly browned. Let cool 5 minutes on cookie sheet. Carefully remove foil and beans (save beans or rice for later use); remove side of flan pan.
Reduce oven temperature to 350 degrees. Wash carrots; pare and cut into 1/4-inch thick slices. Place in large skillet with enough salted water to cover. Simmer, covered, for 20 minutes or until carrots are tender. Drain very well.
Set aside 2-1/2 cups of the largest carrot slices for the top. To remaining carrots add 2 tblespoons sugar, 1/4 cup butter, 1/4 teaspoon salt, 1/8 teaspoon pepper and nutmeg. Using a blender, make a purée. Turn into flan shell on cookie sheet; spread evenly.
Arrange reserved carrot slices on top of flan. In a small saucepan, bring corny syrup and butter to a boil; brush over carrot slices. Bake 30 minutes. Let cool 10 minutes on wire rack before serving.
Makes 6 to 8 servings