Carrot Cake Flan

Name: Carrot Cake Flan
Yield: 8
Ingredients: 1.6 kg of carrots, peeled and cut into small cubes; 8 eggs; 4 tablespoons of milk; a few drops of lemon juice; salt and black pepper to taste; nutmeg to taste; butter or margarine for greasing; White Sauce:; 2 cups of milk; 2 tablespoons of cornstarch; 4 tablespoons of grated Parmesan cheese; salt to taste

1
1.6 kg of carrots, peeled and cut into small cubes
2
8 eggs
3
4 tablespoons of milk
4
a few drops of lemon juice
5
salt and black pepper to taste
6
nutmeg to taste
7
butter or margarine for greasing
8
White Sauce:
9
2 cups of milk
10
2 tablespoons of cornstarch
11
4 tablespoons of grated Parmesan cheese
12
salt to taste

Ingredients

1
1.6 kg of carrots, peeled and cut into small cubes
2
8 eggs
3
4 tablespoons of milk
4
a few drops of lemon juice
5
salt and black pepper to taste
6
nutmeg to taste
7
butter or margarine for greasing
8
White Sauce:
9
2 cups of milk
10
2 tablespoons of cornstarch
11
4 tablespoons of grated Parmesan cheese
12
salt to taste

Directions

1
To make the flan: Boil the carrots in a pot, cover with salted water
2
Cover the pot and cook for 25 minutes, or until they are tender
3
Drain and blend in a blender
4
If the puree is too liquidy, heat it over low heat to thicken slightly
5
Cook while stirring constantly
6
Let it cool
7
Add the eggs, milk, lemon juice, and seasonings
8
Pour into a 20 cm diameter round cake pan coated with butter or margarine
9
Bake in a preheated oven (180°C) in a water bath for about 2 1/2 hours or until firm
10
Let it cool and unmold
11
Serve with the white sauce made by mixing all ingredients and heating over low heat, stirring constantly
12
Garnish with cooked carrot slices
13
Serves 8 people.