Carrot Flan with Mint and Pea Coulis

Art Culinaire, Spring, 2001 by Mario Batali

For the carrot flan, preheat the oven to 350 degrees and coat six 4-ounce aluminum foil ramekins with non-stick spray. In a medium saucepan, heat the oil over high heat. Add the carrots and saute until the carrots begin to brown, about five minutes. Add the chicken stock, bring to a boil, reduce the heat, cover, and simmer until the carrots are tender, about 20 minutes. Remove from the heat and strain through a fine mesh sieve, reserving two tablespoons of the cooking liquid. Place the carrots in the bowl of a food processor fitted with the metal blade attachment and puree until smooth, about three minutes. Pass the carrots through a food mill and transfer to a medium bowl. Add the eggs, heavy cream, lemon juice, reserved cooking liquid, and fold to combine. Season and pour the mixture into the prepared ramekins, filling two-thirds full. Arrange the ramekins in a roasting pan. Pour enough hot water to come halfway up the sides of the ramekin, cover with aluminum foil, and place in the oven to bake until set, about one hour. Remove from the heat, transfer the ramekins to a sheet pan, and set aside to cool.

For the mint and pea coulis, in the bowl of a food processor fitted with the metal balde attachment, combine the spearmint, peas, and lemon juice and puree until smooth, about one minute. With the motor running, add the olive oil in a thin, steady stream. Transfer the mint and pea coulis to a bowl, season, and set aside.

For the carrot vinaigrette, in a medium saucepan over medium heat, bring the carrot juice to a boil. Reduce the heat and simmer until reduced by half, about five minutes. Remove from the heat and transfer to a medium bowl. Add the honey and champagne vinegar and whisk to combine. Add the olive oil in a thin, steady stream while whisking constantly. Season and set aside.

To serve, spoon some mint and pea coulis onto the center of a plate and drizzle some carrot vinaigrette on top. Invert a carrot flan in the center and remove the ramekin. Garnish with pea tendrils and cheese shavings.

(Serves 6)

For the carrot flan:

1 tablespoon extra virgin olive oil

1 pound carrots, peeled and diced

2 cups chicken stock

3 eggs

3/4 cup heavy cream

Juice of 1/2 lemon

Salt and pepper to taste

For the mint and pea coulis:

2 bunches spearmint, stemmed and blanched

3/4 pound baby peas, shelled and blanched

Juice of 1/2 lemon

1/4 cup extra virgin olive oil

Salt and pepper to taste

For the carrot vinaigrette:

1/2 cup carrot juice

1 teaspoon honey

1/4 teaspoon champagne vinegar

3/4 cup extra virgin olive oil

Salt and pepper and taste

For the garnish:

Pea tendrills

Parmigiano-Reggiano shavings