Carrot Flan With Thyme Crumb Topping

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• grated parmesan cheese, to coat the molds
• 4 -6 cups water
• 5 large garlic cloves, cut into halves
• 1 teaspoon sugar
• 1 1/2 lbs carrots, cut into 1-inch pieces
• 2 cups half-and-half
• 4 large eggs, beaten
• 2 tablespoons grated parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 -3 tablespoons butter
• 1 teaspoon chopped fresh thyme or 1 teaspoon fresh savory
• 1/3 cup coarse fresh breadcrumb

Recipe

• 1 for the flan, sprinkle six buttered 1/2-cup molds lightly with cheese. combine the water, garlic, sugar, and carrots in a saucepan and bring a boil. reduce the heat and simmer for 15 to 20 minutesor until the carrots are tender; drain. process the carrot mixture in a food processor until smooth. add the half-and-half and process to blend well. add the eggs, 2 tablespoons cheese, the salt and pepper and mix well.
• 2 spoon the mixture into the prepared molds and place in a shallow roasting pan. add enough hot water to reach 1 inch up the sides of the molds. bake at 350 degrees for 40 minutes or until set.
• 3 for the topping, melt the butter in a saute pan. add the thyme and mix well. add the bread crumbs and toss to coat. toast over medium heat, stirring often, until crisp.
• 4 let the flane cool for 5 minutes and sprinkle with crumbs. (or unmold onto a serving platter, if you have that sort of pan.)
• 5 to make ahead and reheat: refrigerate, then reheat at 350 degrees for 10 to 15 minutes. (but i microwaved it and it was fine.).