Ingredients:
|
Directions:
To make the béchamel, in a saucepan, warm the milk, but do not bring it to a boil. In a separate pan, melt the butter on a low heat and add the flour, stirring continually with a whisk or wooden spoon until you have a golden brown roux, 3 to 4 minutes. Add the milk a little at a time, stirring continually to prevent lumps. When the milk is all in, continue cooking gently until the sauce thickens to the consistency of pastry cream, about 4 to 5 minutes more. Add the nutmeg and season with salt and pepper.
Preheat the oven to 300 degrees. Butter a non-stick flan mold (a ring shaped jello mold).
In a mixing bowl, combine the spinach with the béchamel, the cheese, and the egg yolks. Mix well. In a separate bowl, beat the egg whites with a pinch of salt until they are very stiff, then fold them into the spinach mixture with a rubber spatula. Season with salt and pepper. Pout the mixture into the flan mold and cook it in a water bath in the preheated oven for 1 hour, or until toothpick inserted in the center of the flan comes out clean. Let the Flan cool for 10 minutes, then turn it upside down onto a serving plate and fill the center with carrots. |
|