Carrot flan

In a bowl mix the carrot puree with the egg yolks and add the salt needed and a ground pepper.

Grease 4 small truncated cone moulds and fill with the mixture of carrots, which should reach just below the rim.

Beat lightly the stencils on the work surface to eliminate any air bubbles present in the compound.

Cook the custard in a water bath in a preheated oven (180 degrees) for about 20 minutes, placing the saucepan with the water on the lower rail.

Beware that the Bain-Marie water doesn't come to boil, if indeed the flan swell excessively forming inside the bubbles.

Before removing the stencils from the oven, check the doneness by inserting a toothpick in the compound of wood: If the latter remains clean the flan are ready.

Put the flan and serve well.

---Wines: Pinot Blanc or Isonzo Sauvignon from South Tyrol.