4 eggs
60mL cream
5? grams grated Parmesan
tabasco
butter
Boil the carrots until completely tender, then drain. Blitz them in a food processor, scraping down the sides to get everything smooth. Pulse in the eggs and the cream. Stir in the cheese and some tabasco or black pepper. Season to taste. Butter some small ramekins and fill them with the mixture right up to the inside lip. Place them in a roasting pan and add hot water up to about halfway. Cover with foil and bake in a 200 degree oven for about 25 minutes. They should not brown on top. Run a knife around the edge and unmold to serve. Makes 4 portions.
Credit to the ICE.
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