Carrot Flan with Walnut Syrup

Name: Carrot Flan with Walnut Syrup
Yield: 3
Ingredients: 800 g of carrots, peeled and cut into small cubes; 4 eggs; 2 tablespoons of milk; a few drops of lemon juice; salt and white pepper to taste; nutmeg to taste; butter or margarine for greasing the mold; For the syrup:; 1 cup of chopped walnuts; 3 tablespoons of lemon juice; 4 tablespoons of oil; salt and white pepper, to taste

1
800 g of carrots, peeled and cut into small cubes
2
4 eggs
3
2 tablespoons of milk
4
a few drops of lemon juice
5
salt and white pepper to taste
6
nutmeg to taste
7
butter or margarine for greasing the mold
8
For the syrup:
9
1 cup of chopped walnuts
10
3 tablespoons of lemon juice
11
4 tablespoons of oil
12
salt and white pepper, to taste

Ingredients

1
800 g of carrots, peeled and cut into small cubes
2
4 eggs
3
2 tablespoons of milk
4
a few drops of lemon juice
5
salt and white pepper to taste
6
nutmeg to taste
7
butter or margarine for greasing the mold
8
For the syrup:
9
1 cup of chopped walnuts
10
3 tablespoons of lemon juice
11
4 tablespoons of oil
12
salt and white pepper, to taste

Directions

1
Place the carrots in a pot
2
Cover with tempered water and salt
3
Steam for about 25 minutes or until they are tender
4
Drain and puree in a blender
5
If the purée is too liquid, cook over low heat, stirring until it thickens slightly
6
Let cool
7
Add the eggs, milk, lemon juice, and seasonings
8
Pour into a small English-style cake pan, greased
9
Bake in a moderate oven (180°C) for about 30 to 40 minutes, in a water bath
10
While baking, prepare the walnut syrup: blend the walnuts with lemon juice and oil
11
Season with remaining ingredients
12
Unmold the carrot flan immediately after baking and serve with the walnut syrup
13
Serves 3 to 4 people.