Jennifer S Carrot Flan
|Double pastry crust||1 (Made In A 10 Inch Flan Tin)|
|New carrots||3⁄4 Pound, scraped|
|Soft butter||1 Tablespoon|
|Orange peel||2 Inch (1 Piece)|
|Carrot steaming liquid||1 1⁄4 Cup (20 tbs), cooled|
|Non instant powdered milk||1⁄2 Cup (8 tbs)|
Preheat oven to 400°.
Place crust in oven for 10 minutes, prick bottom if bubbles form.
When crust firms, remove from oven.
Reduce heat to 375°.
Meanwhile, using a steamer-rack and 2 cups water, steam carrots until tender.
Put steamed carrots in blender; add remaining ingredients and blend until smooth.
Taste and correct seasonings.
Pour carrot mixture into flan crust; bake until just firm (30 to 40 minutes).