Carrot Flan With Thyme Crumb Topping Recipes

CARROT FLAN WITH THYME CRUMB TOPPING

Steps:

• 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.
• 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.
• 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.
• Let the flane cool for 5 minutes and sprinkle with crumbs. (Or unmold onto a serving platter, if you have that sort of pan.)
• TO MAKE AHEAD AND REHEAT: refrigerate, then reheat at 350 degrees for 10 to 15 minutes. (But I microwaved it and it was fine.).

CARROT CRUMB CAKE

Steps:

• Preheat oven to 350*. Process butter, sugar, egg, vanilla, milk and carrots until well-blended and carrots are finer.
• Combine dry ingredients in a bowl. Pour carrot mixture over, stirring to blend. Pour in greased 9" x 9" pan.
• TOPPING: Combine brown sugar, flour and melted butter. Sprinkle over cake batter.
• Bake @ 350* for 40-45 minutes.