Source:  daniellentz.com

Carrot Flans

Ingredients: 1 lb carrots, peeled and coarsely chopped.
2 T unsalted soft butter. 1 t olive oil
2 good eggs
1/2 cup half & half. 2 T cream and 2 T dry white wine.
1/4 teaspoon each of freshly grated nutmeg and ginger.
1/2 t dried basil
1/2 teaspoon each of freshly ground salt and pepper.
6 healthy parsley sprigs

Preheat oven to 375 degrees F

Boil the carrots until quite tender, about 25-30 minutes. Drain, and in a food processor blend with the butter and oil, about 20 seconds. Add the eggs (without shells of course) and everything else but the parsley sprigs. Taste and add salt if needed.
Grease 6 small (1/2 cup) souffle dishes.
Fill these dishes with the carrot mixture.
In a large lasagna-like pan place the 6 souflle dishes and surround them with boiling water to a level of about 1/2 to 1-inch. Immediately place this "bain marie" in the middle rack of the oven. Bake for about 33 minutes. Remove the dishes from the water and let sit for 8-10 minutes. Loosen edges with a butter knife and invert to liberate them onto the 6 dinner plates. Garnish with a sprig of parsley and serve.
Serves 6

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