Carrot Flan With Thyme Crumb Topping

• grated parmesan cheese, to coat the molds
• water↗4 -6 cups
• large garlic cloves, cut into halves↗5
• sugar↗1 teaspoon
• carrots, cut into 1-inch pieces↗1 1⁄2 lbs
• half-and-half↗2 cups
• large eggs, beaten↗4
• grated parmesan cheese2 tablespoons
• salt↗1 teaspoon
• pepper↗1⁄4 teaspoon
• butter↗2 -3 tablespoons
• chopped fresh thyme or 1 teaspoon fresh savory1 teaspoon
• coarse fresh breadcrumb↗1⁄3 cup

Step-by-step instructions

1. 1

   For the flan, sprinkle six buttered 1/2-cup molds lightly with cheese. Combine the water, garlic, sugar, and carrots in a saucepan and bring a boil. Reduce the heat and simmer for 15 to 20 minutesor until the carrots are tender; drain. Process the carrot mixture in a food processor until smooth. Add the half-and-half and process to blend well. Add the eggs, 2 tablespoons cheese, the salt and pepper and mix well.

2. 2

   Spoon the mixture into the prepared molds and place in a shallow roasting pan. Add enough hot water to reach 1 inch up the sides of the molds. Bake at 350 degrees for 40 minutes or until set.

3. 3

   For the topping, melt the butter in a saute pan. Add the thyme and mix well. Add the bread crumbs and toss to coat. Toast over medium heat, stirring often, until crisp.

4. 4

   Let the flane cool for 5 minutes and sprinkle with crumbs. (Or unmold onto a serving platter, if you have that sort of pan.)

5. 5

   TO MAKE AHEAD AND REHEAT: refrigerate, then reheat at 350 degrees for 10 to 15 minutes. (But I microwaved it and it was fine.).