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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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These little beauties look gorgeous on a plate and are a great accompaniment to grilled or roasted fish or meat. They are even better when the carrots and the thyme come from one of Maryland's or Virginia's rganic farms. Ingredients:
1 tablespoon unsalted butter, plus extra |
unsalted butter, for greasing baking dishes |
1 tablespoon peanut oil |
1 lb carrot, peeled and thinly sliced (about 7 medium) |
1 large garlic clove, thinly sliced |
1 tablespoon fresh thyme, chopped fresh |
1/2 teaspoon sea salt |
1/2 cup heavy cream |
fresh ground black pepper |
1 egg |
1 egg yolk |
Directions:
1. Heat the oven to 325 degrees.
2. Butter 4 (6-ounce) custard cups or ramekins.
3. Heat 1 tablespoon butter and the oil in a medium saucepan.
4. Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes.
5. Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.
6. Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit).
7. Combine the remaining carrots in a blender with the cream and purée until completely smooth.
8. Season with pepper to taste.
9. Add the egg and egg yolk and process until smooth. Divide among the cups.
10. Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides.
11. Bake 1 hour.
12. Remove from the oven and let stand 5 minutes.
13. Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.
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