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This two-layer vegetarian flan, which Rach calls a showstopper that's also comfort food, can be served as an entree or a side. She prepares it in an 8-inch charlotte pan, but a high-sided mold or oven-safe deep-sided pot will work, too. Whatever you use, Rach's final words on the glorious dish are, "Try this." It's too good not to!
Pro Tip from Rach: It's very important to remove as much water as possible from the spinach. Otherwise, the excess liquid will affect the texture of the flan.
For the bechamel, melt butter in a small pan. Whisk in flour, add warm milk and thicken. Season with salt, white pepper and nutmeg. Set aside to cool slightly.
For the spinach mixture, add spinach, garlic paste and half the bechamel to a blender and puree until completely smooth. Transfer mixture to a bowl and add cornstarch, 2 egg yolks, cheese, salt and pepper. Stir to combine.
For the carrot mixture, add boiled carrots and remaining bechamel to blender and puree until smooth. Transfer to a bowl and add 2 egg yolks, ground walnuts, cheese, salt and pepper. Stir to combine.
Preheat oven to 375°F. Grease a charlotte pan with nonstick spray and line the bottom with a parchment circle the diameter of the bottom of the pan.
To a medium bowl, add the egg whites and beat until stiff peaks form. Keep refrigerated until needed.
Add 1/3 of the whipped egg whites to the carrot mixture and gently fold to combine. Add remaining egg whites to the spinach mixture and gently fold to combine. Pour the carrot mixture in the bottom of the charlotte pan and add the spinach mixture to the top, being careful not to blend the layers.
Place pan into a Dutch oven or roasting pan and fill halfway with warm water for bain-marie. Bake for about 2 hours or until set, but still slightly jiggly. Cool in the pan for 30 minutes. Run an offset spatula around the edge and invert flan onto a board or platter. Serve immediately.