Silky Carrot Flan
Classification
Category:
Side Dish
Cuisine:
French
Difficulty:
Medium
Servings:
4
Total Weight:
469g
Meal Role:
Small Meal / Snack
Fit & Sate:
Smart Swap
Time Breakdown
Preparation
1h 15m
Cooking
60m
Total Time
2h 15m
Meal Prep Info
Healthier take on: Regular dessert
Nutrition
4
180
Calories
4
9 g
Protein
4
4.2 g
Carbs
4
14.7 g
Fat
Sugar:
2 g
Fiber:
1.1 g
Saturated Fat:
8.1 g
Unsaturated Fat:
2.1 g
Trans Fat:
0 g
Cholesterol:
78.5 mg
Sodium:
435.2 mg
Calcium:
0 mg
Iron:
0mg
Potassium:
140.7mg
Salt:
0.4g
Ingredients 6
Servings:
Carrots
150
Gram
61.5
1.4g
14.4g
0.4g
Emmentaler cheese
100
Gram
286.0
25.4g
0.1g
22.0g
Egg
140
Gram
91.0
7.8g
0.5g
6.1g
Sour Cream
50
Gram
102.5
1.4g
1.8g
10.0g
Butter
25
Gram
179.3
0.2g
0.0g
20.3g
Salt
4
Gram
0.0
0.0g
0.0g
0.0g
Cooking Instructions
Silky Carrot Flan
By slow-cooking the carrots until caramelized before blending them into a rich custard, you achieve a depth of flavor that is both comforting and sophisticated. It works beautifully as a refined starter or a vibrant side dish.
Ingredients
Carrots: Peeled and sliced into even rounds.
Butter or Oil: For sautéing.
Vegetable Bouillon: Or a splash of stock for depth.
Eggs: The base of the custard.
Crème Fraîche: For a signature tang and creamy texture.
Grated Cheese: A mild, meltable variety (like Gruyère or Emmental).
Seasoning: Salt, white pepper, and a pinch of nutmeg.
Instructions
1. Caramelize the Carrots
Heat the butter or oil in a pan over medium heat. Add the carrot slices and a pinch of salt. Sauté patiently until they are very soft and lightly caramelized. Stir in the bouillon (or stock) and continue cooking until the liquid is fully absorbed.
2. Create a Smooth Purée
Transfer the cooked carrots to a blender or use an immersion blender. Purée until the texture is completely smooth and velvety. Set aside to cool slightly so it doesn't scramble the eggs in the next step.
3. Prepare the Custard Base
In a mixing bowl, whisk together the eggs, crème fraîche, grated cheese, salt, white pepper, and nutmeg. Once smooth, fold in the carrot purée and mix until the batter is fully incorporated and silky.
4. Setup the Bain-Marie
Grease four oven-safe ramekins or teacups with butter. Fill each about ⅔ full with the carrot mixture. Place the ramekins inside a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
5. Bake to Perfection
Bake at 165°C (325°F) for 35–45 minutes. The flans are ready when the centers are set and the edges gently pull away from the sides of the ramekins.
6. Unmold and Serve
Allow the flans to cool slightly. Carefully run a thin knife around the edges and invert each flan onto a serving plate. These are best served warm or at room temperature.
Pro Tip
For an even more professional finish, pass the carrot purée through a fine-mesh sieve before mixing it with the eggs. This ensures a perfectly uniform, melt-in-your-mouth texture.
Bon appétit!