You can buy the béchamel or try to prepare it. Get the recipe here.
Pudding carrots in sweet and sour sauce
2018-11-23 17:55:44
Serves 4
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
to prepare the flans
- 800g of carrots
- 1 egg white
- 2 egg yolks
- 200ml béchamel
- nutmeg
- 2 tablespoons of grated cheese
- 1 tablespoon of bread crumbs
- 1 knob of butter
- salt
- pepper
For the sweet and sour sauce
- 3 carrots
- 4 tablespoons olive oil
- 2 tablespoons of vinegar
- 1 teaspoon of sugar
Instructions
- Peel the carrots and boil them in boiling water for 20 minutes (10 if you use the pressure cooker). Drain and mash in the mill.
- Put in a large bowl the mashed carrots, 2 egg yolks, 1 egg white, salt and pepper.
- Mix the ingredients with a wooden spoon.
- Add the béchamel, grated cheese and a sprinkling of nutmeg, and mix well. Preheat the oven to 180 degrees and grease the ramekins with butter.
- Fill the ramekins with the mixture and place them in a baking pan that will fill up with water to cover 2/3 of the height of the molds and cook in a water bath for 45 minutes in the oven.
- Check the dish with a toothpick.
- While the flans are cooking, prepare the sweet and sour sauce, peel and grate the carrots, put them in a pan with some oil, salt and cook over high heat for 5 minutes.
- Add 3 tablespoons of water, sugar and vinegar, reduce heat, cover with a lid and cook for 40 minutes.
- Serve the flans with the warm sauce.
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