for 6 person

Caramel

120 g	sugar
2 tbsp	lemon juice

Flan

3 dl	carrot juice
200 g	double cream cheese (e.g. Philadelphia)
6	eggs
100 g	sugar
¼ tsp	cinnamon
2 pinch	ground cloves
	water, boiling

To serve

1 ½ dl	full cream, beaten until light and frothy
1 tbsp	salted, roasted pistachios
1 tbsp	raisin

How it's done

Caramel

Boil the sugar and lemon juice in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Spread the caramel over the base of the cake pan.

Flan

Pour the carrot juice into a measuring cup along with all the other ingredients up to and including the ground cloves, puree, spread on top of the caramel in the prepared pan. Cover the pan with foil. Place the pan on a cloth in a baking dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the pan.

To cook in a bain-marie

Approx. 2 hrs. in the lower half of an oven preheated to 160 °C. Remove from the oven, allow to cool slightly in the dish and in the pan. Take the cake pan out of the baking dish, leave to cool, cover and chill for at least 4 hrs.

To serve

Carefully separate the flan from the sides of the cake pan using a sharp knife, turn out onto a plate, decorate with the whipped cream, pistachios and raisins.

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