Carrot Flan with Microgreens and Lemon Vinaigrette |
Spring
Submitted by giffen.maupin on Sat, 2010-05-01 10:4910:49:01 PM.
From the wonderful Eggs on Sunday (full post includes pictures that will make your mouth water):
Carrot Flan with Microgreens and Lemon Vinaigrette
Adapted from the Culinary Institute of America
Makes 6 individual servings
For the Flans:
Ingredients
12 ounces carrots (about 10 thin spring carrots, or enough to make 2 1/2 cups of chopped 1-inch pieces)
4 eggs
4 ounces (1/2 cup) heavy cream
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Directions
Cook the pieces of carrots in boiling salted water until tender, about 8 minutes. Drain and puree in a food processor or blender until smooth, and let cool slightly.
Preheat the oven to 325 degrees F. Butter 6 3/4-cup ramekins.
Whisk the pureed carrots together with the eggs, heavy cream, salt and pepper. Divide the mixture among the buttered ramekins, and place the ramekins in a baking pan. Add enough hot water to the baking pan so that the water goes halfway up the sides of the ramekins.
Cover the pain with foil and bake until the custards are set and a knife inserted near the middle of one comes out clean (I found this took about 45 minutes in my oven, but you’ll want to start testing sooner.)
Remove the ramekins from the baking dish and let cool slightly before unmolding. I’ve served these both warm and cold; see directions below for serving.
For the Vinaigrette:
Ingredients
1/2 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1/2 teaspoon honey
1 tablespoon fresh parsley, chopped (optional)
Directions
Whisk together the lemon juice, lemon peel, shallot, mustard, and honey. Stream in the olive oil, whisking constantly, until an emulsion forms. Season well with salt and pepper, add the chopped parsley (if using), and store in the refrigerator.
To Assemble:
Place a handful of microgreens for each serving of flan in a large bowl. Drizzle some vinaigrette over the greens, season with coarse salt and freshly ground black pepper, and toss to dress. Run a knife around the inside of the ramekins to loosen the flans, then invert them over a plate to unmold. Serve the flans topped with a handful of dressed microgreens and an additional drizzle of the vinaigrette.