Vegetable Flan

Ingredients

• 500 g carrots
• 1 onion
• 40 g Butter
• 1 tsp powdered sugar
• 0.25 l heavy cream
• 100 g small sugar snap peas
• 2 Eggs
• 2 egg yolks
• 100 g frozen peas
• Salt
• Pepper
• fat (for the pan)

Instructions

1. 1.

   Wash, peel, and slice the carrots into thin rounds. Peel and finely dice the onion. Heat butter in a pan and sauté the onions until translucent; add the carrot slices, sprinkle with powdered sugar, and continue cooking over medium heat for about 8 minutes until tender. Pour in the heavy cream, cover, and simmer gently for another 8 minutes. Season with salt and pepper. Clean the sugar snap peas and blanch them in boiling salted water for approximately 5 minutes, then shock in cold water and drain well.

2. 2.

   Place a large flat pot filled with hot water on the middle rack of the oven. Puree the cooked carrots, gradually whisk in the eggs, egg yolks, and frozen peas, seasoning to taste. Grease a metal bowl with a round bottom thoroughly and arrange the sugar snap peas in a star pattern in the center. Spread the vegetable mixture over them, smooth the surface, place the bowl on an inverted soup plate in the water bath, cover with aluminum foil, puncture a few holes, and bake at 180°C for about 1½ hours. Chill the flan for 3 hours before serving.