Carrot Flan
Classification
Category:
Side Dish
Cuisine:
French
Difficulty:
Medium
Servings:
4
Total Weight:
469g
Time Breakdown
Preparation
1h 15m
Cooking
60m
Total Time
2h 15m
Nutrition
180
Calories
9 g
Protein
4.2 g
Carbs
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
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
**Prepare the carrots**
Peel and slice the carrots into even pieces.
Cook until soft
Heat the butter or oil in a pan over medium heat. Add the carrots, a pinch of salt, and sauté until very soft and lightly caramelized. Add the bouillon (or a splash of stock) and cook until absorbed.
Blend
Transfer the carrots to a blender or use an immersion blender. Purée until completely smooth. Let cool slightly.
**Make the custard base**
In a bowl, whisk together the eggs, crème fraîche, grated cheese, salt, white pepper, and nutmeg until smooth.
****Combine****
Add the carrot purée to the egg mixture and mix until fully incorporated and silky.
Prepare ramekins
Grease 4 oven-safe ramekins or teacups with butter or oil. Fill each about ⅔ full with the mixture.
Bake in a bain-marie
Place the ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
**Bake**
Bake at 325°F (165°C) for 35–45 minutes, or until the flans are set and the edges gently pull away from the sides.
**Unmold and serve**
Let cool slightly, then carefully invert each flan onto a plate. Serve warm or at room temperature.
Carrot Flan
Created on February 05, 2026
Source: https://www.instagram.com/reel/DSVHVy6kY1L/?utm_source=ig_web_copy_link&igsh=NTc4MTIwNjQ2YQ==
Total Time:
2h 15m
Servings: 4
Difficulty: Medium
Category: Side Dish
Cuisine: French
Nutrition Facts (per serving)
| Calories: 180 | Protein: 9g | Carbs: 4.2g | Fat: 14.7g |
Ingredients
- 150 Gram Carrots
- 100 Gram Emmentaler cheese (shredded )
- 140 Gram Egg
- 50 Gram Sour Cream
- 25 Gram Butter
- 4 Gram Salt
Instructions
**Prepare the carrots**
Peel and slice the carrots into even pieces.
Cook until soft
Heat the butter or oil in a pan over medium heat. Add the carrots, a pinch of salt, and sauté until very soft and lightly caramelized. Add the bouillon (or a splash of stock) and cook until absorbed.
Blend
Transfer the carrots to a blender or use an immersion blender. Purée until completely smooth. Let cool slightly.
**Make the custard base**
In a bowl, whisk together the eggs, crème fraîche, grated cheese, salt, white pepper, and nutmeg until smooth.
****Combine****
Add the carrot purée to the egg mixture and mix until fully incorporated and silky.
Prepare ramekins
Grease 4 oven-safe ramekins or teacups with butter or oil. Fill each about ⅔ full with the mixture.
Bake in a bain-marie
Place the ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
**Bake**
Bake at 325°F (165°C) for 35–45 minutes, or until the flans are set and the edges gently pull away from the sides.
**Unmold and serve**
Let cool slightly, then carefully invert each flan onto a plate. Serve warm or at room temperature.