Dinner ideas of the Pyrenees by Carles Flinch

Carrot custard with broccoli and spinach foam


8 eggs
1⁄2 l milk
1⁄2 l vegetable milk cream
Salt, pepper and nutmeg
½ kg of carrots
1 broccoli
bunch of spinach
Toasted bread


Peel and chop the carrots, cut the broccoli into small florets and clean the spinach carefully.


In a saucepan with boiling salted water, cook the carrots and when cooked drain them and mash into a puree, then cook the …