Carrot Creme Brulee with Blood Orange Reduction

Put 2 1/2 cups of the

blood orange juice in a small, heavy-bottomed saucepan and bring to a boil-over

medium-high heat. Reduce the heat and simmer for about 25 minutes or until the juice is reduced

to 2/4 cup.

Strain the reduction

through a fine-mesh sieve into a small bowl. Cover and refrigerate until

needed.

Put the carrot juice in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 15 minutes or until the juice is reduced by half.

Remove from the heat.

Put all but 3 tbs. of the heavy cream in a large saucepan with the grated carrots, the 2 tbs. granulated sugar, the carrot reduction, and the blood orange reduction and bring to a boil. As soon as the mixture comes to a boil, remove from the heat.

Meanwhile, fill a large bowl with cold water. Gently drop the gelatin sheets into the cold water, several at a time, until all are submerged. Let soften and bloom for about 5 minutes.

Transfer the carrot mixture to a blender and puree. Strain it through a chinois or fine-mesh sieve into a large bowl.

Using your hands, lift the gelatin sheets from the water and squeeze them gently between your fingers. Transfer the sheets to the still-warm carrot mixture and stir gently until dissolved. Allow cooling to room temperature.

In a chilled bowl with a chilled whisk, whip the remaining 3 tbs. cream until firm peaks form. Fold the whipped cream into the carrot mixture.

Lightly coat a small jelly-roll pan, or another rimmed metal pan about 9 by 12 inches, with nonstick cooking spray. Spoon in the carrot mixture. Smooth the surface and refrigerate, uncovered, for about 4 hours or until set. When the flan has set, cover with plastic wrap and keep refrigerated until ready to use.

Put the remaining 1 1/2 cups of the blood orange juice in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 35 minutes or until the juice is reduced to 1/4 cup.

Strain the reduction through a chinois or fine-mesh sieve into a small bowl. Cover and refrigerate until needed.

Using a small cookie cutter, cut the carrot flan into shapes. Dip the shapes in the coarse sugar. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.

To serve, put 2-3 of the shapes on a small plate and drizzle with a little orange reduction.