Flan Aux Carottes

Ingredients

• good, short paste (No. 2358)
• a round piece of paper
• fill it with rice or split peas
• slightly sugared purée of carrots
• cooking-liquor of the carrots reduced to a syrup

Method

1. 1

   Line a flawn ring with good, short paste; coat the inside of the flawn with a round piece of paper, and fill it with rice or split peas.

2. 2

   Bake it without letting it brown; remove the split peas or the rice, as also the paper, and garnish the flawn crust with a slightly sugared purée of carrots.

3. 3

   Cover this purée with half-discs of carrot cooked as for No.

4. 4

   2059, and kept unbroken.

5. 5

   Coat with the cooking-liquor of the carrots reduced to a syrup, and put the flawn in the oven for five minutes.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 363. The excerpt below is the record exactly as published.

FLAN AUX CAROTTES This is served either as a vegetable or a sweet. Line a flawn ring with good, short paste (No. 2358); coat the inside of the flawn with a round piece of paper, and fill it with rice or split peas. Bake it without letting it brown; re- move the split peas or the rice, as also the paper, and garnish the flawn crust with a slightly sugared purée of carrots. Cover this purée with half-discs of carrot cooked as for No. 2059, and kept unbroken. Coat with the cooking-liquor of the carrots reduced to a syrup

Cook this with the app: pantry check, scaling, and the assistant.