Friday, November 22, 2019

carrot flan.

I've been thinking lately that while I'm cooking a lot I'm, I'm cooking what is referred to as to as "mommy blogger food".  The food is good!  Very good!  Healthy!  Filling!  Satisfying!  But is it exciting?  Is it remarkable?  Is it even worth writing about?  Unsure.   I think it’s good that people post those types of recipes – the things you can make in 30 minutes or less on a Tuesday evening.  It’s the kind of food I want to eat and make most nights of the week but I’m not sure it’s the kind of food I want to write about.   

The kind of recipes that make me run to this site to jot down my thoughts are the kind of recipes that teach me something.  That have interesting techniques.  They turn a humble ingredient into something that delights.  They make me say holy shit this is good.   

I’ve had this recipe bookmarked since I bought this cookbook earlier this year.  I think I book-marked it because I wasn’t sure what a carrot flan would be like.  Would it be delicious?  Odd?  Would I know it was eating carrots?  I made it around Halloween because it felt seasonally appropriate (and very on-color theme) but now that I’ve made it, I think it would be fantastic addition to a Thanksgiving dessert table.  

The consensus is that carrot flan is delicious.  Earthy but rich and comforting.  You would never guess it’s filled with carrots though I’m less sure what most people would think it tastes like.  Squash?  Something else?  Regardless, I think it belongs on a Thanksgiving table.  You can make it a couple of days ahead!  Requires no reheating on the day of!  It’s 5 ingredients (all of which I imagine you already have on hand)!  It provides a very simple end to a very traditionally over –the-top meal.     Also leftovers make a fantastic morning-after-Thanksgiving breakfast.  Especially when paired with good coffee and a good book.   

Carrot Flan
Recipe from My Mexico City Kitchen: Recipes and Convictions by Gabriela Camara

If you don’t have a flameproof baking pan, it is OK. You probably won’t be able to invert the flan after it is chilled, but you would still be able to cut it in perfect wedges.

1 pound 2 ounces carrots
¾ cup whole milk
1 cup granulated sugar
⅔ cup unsalted butter, melted
6 eggs

Preheat oven to 350 degrees.

Thoroughly scrub the carrots but don’t bother peeling them. Cut the carrots into 4 pieces so that they fit comfortably in a medium pot.
Place carrots in pot. Cover with water and bring to a boil. Cook carrots for about 15 minutes, until just soft. Pour them into a colander and let cool completely. Press out any excess water.

Bring a full kettle of water to a boil.

In a blender, combine carrots, milk, sugar, butter and eggs, and mix at high speed, until smooth. Grease a 10½-inch flameproof baking pan with butter. Pour mixture into pan. Place in a roasting pan. Fill roasting pan with boiling water to reach at least halfway up outside of baking pan.

Bake flan for 1 hour, 30 minutes. Place flan on a cooling rack to cool. When flan has cooled to room temperature, refrigerate overnight.

When ready to serve, place flan on stove over low heat and warm slightly to loosen the sides. Place a serving plate over pan and invert pan and plate together so that flan falls onto the plate.

Slice flan and serve with sweetened whipped cream.

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