Method
No quantities were given in the post; serve as a side or a light lunch with a green salad.
- Cook the carrots with butter and broth, then blend into a smooth puree.
- Mix the grated Gruyere and creme fraiche into the eggs.
- Fold the carrot puree into the egg mixture and season with salt and pepper.
- Spoon the mixture into individual oven-safe dishes.
- Bake in a water bath until set.
- Unmold the flans onto plates to serve.