Ingredients
500 grams of carrots
4 eggs
200 ml of condensed milk
200 ml of whole milk
100 grams of sugar (for the caramel)
1 tsp of vanilla extract
A pinch of salt
Directions
1. Preheat your oven to 350°F (175°C).
2. Peel, chop, and boil 500 grams of carrots until they are tender. Drain and set aside to cool slightly.
3. In a blender, combine the carrots, 4 eggs, 200 ml of condensed milk, 200 ml of whole milk, 1 teaspoon of vanilla extract, and a pinch of salt. Blend until smooth.
4. In a small saucepan, heat 100 grams of sugar over medium heat until it melts and turns a golden brown. Quickly pour the caramel into the bottom of a flan mold, swirling to coat the bottom evenly.
5. Pour the carrot mixture over the caramel in the flan mold.
6. Place the flan mold in a larger baking dish, and add hot water to the larger dish until it reaches halfway up the sides of the flan mold, creating a water bath.
7. Carefully place the baking dish in the preheated oven and bake for 45-50 minutes, or until the flan is set and a knife inserted into the center comes out clean.
8. Remove the flan from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
9. To serve, run a knife around the edges of the flan to loosen it, carefully invert it onto a serving plate, and let the caramel sauce flow over the top.