Carrot and Torregio flan with cream of courgettes

(for 12 flans) FOR THE FLANS : 700 g carrots 4 eggs 150 g Torregio cheese 90 g extra virgin olive oil 1/2 l milk 60 g flour nutmeg, salt and pepper, to taste vegetable stock, to taste
butter, to taste FOR THE CREAM : 300 g courgettes 100 g Torregio cheese 1/4 onion extra virgin olive oil, to taste salt and pepper, to taste toasted almonds to decorate

FOR THE FLANS : wash, clean and slice the carrots, stew over a low heat with 30 g oil for around 15 minutes. Season with salt and pepper. When cooked, use a mixer to blend them, forming a purée (if necessary, use a little vegetable stock to get a more even cream).
Prepare a thick béchamel sauce with 60 g of extra virgin olive oil, the flour and the milk, using the quantities indicated; season with salt, pepper and nutmeg.
Mix the carrot purée into the hot béchamel sauce and blend again with the mixer, if necessary, Add the Torregio, grated into flakes, and the beaten eggs; season with salt and pepper. Grease 12 small, single-portion moulds and pour in the mixture.
Dry bake in a pre-heated oven at 200°C for 25 minutes.

FOR THE CREAM : brown the chopped onion in extra virgin olive oil and add the sliced courgettes; season with salt and pepper and cook through.
Add two ladles of vegetable stock and use a mixer to carefully blend; add the finely grated Torregio and melt the cheese in the courgette sauce in a hot bain-marie.
Serve the flans accompanied by the courgette cream, a few flakes of Torregio and the toasted almonds.