There are flavored custard, easy to make, that’ll make everyone eat carrots!
I prepare them in mini cocottes, it’s so cute and so much fun comparing to classic white ramekin.
You won’t need a lot of ingredients and is super versatile.
I’ll give you the basic recipe that I got from a French book “mes MINI avec Le Creuset” from Julie Andrieu but I couldn’t resist twisting it in many ways!
600g washed and peeled carrots
2 peeled and minced shallots
4 tbsp of sour cream (cow or soy)
1 tbsp olive oil
a few sprigs of chives
Preheat the oven at 210°C.
Melt the shallots in a frying pan until lightly golden.
Cut the carrots in thin slices and steam them for about 15 minutes until tender.
Mix the carrots with 4 tbsp of the cooking water and season with salt and pepper.
Beat the eggs with olive oil, sour cream, half the chives.
Add the carrot mix, half the shallots and rectify the seasonning (if you don’t want to taste it raw, cook a spoonful in a pan).
Divide the mix in the mini cocottes. Put in the oven and cook 15 minutes. Down the temperature to 180°C and cook 15 more minutes.
Leave to cool.
Heat the tomato coulis with a bit of olive oil, the remaining shallots, salt and pepper.
Serve the custard, sprinkle with ciseled chices and a bit of the tomato coulis.
Instead of chives, you can replace it with:
-fresh cilantro and add caraway powder to the custard mix
-fresh mint and add star anise in the custard
-fresh basil and add a few roughly minced pine nuts on the custard
-fresh flat leaves parsley and add roughly minced walnuts, hazelnuts or peanuts to the custard
-thaï basil, replace the sour cream with coconut cream and add curry and hot pepper to the custard
And for the carnivorous, a thin slice of smoked bacon, grilled to be crunchy to set upon the mini cocotte.