Flan de Carotte (French Carrot Flan)

Ingredients

• 1 lb carrots (peeled and sliced)
• 1 tbsp unsalted butter (for sautéing, plus extra for greasing ramekins)
• 0.5 cup chicken stock (or water with a spoonful of Better Than Bouillon)
• 0.5 cup Gruyère cheese (shredded)
• 2 eggs (large)
• 1 tbsp crème fraîche (one big dollop)
• salt (to taste)
• nutmeg (a pinch)
• white pepper (to taste)

Steps

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   Peel and cut the carrots into small pieces.

3. 3

   In a pan, sauté the carrots in a bit of butter with a pinch of salt for about 5 minutes.

4. 4

   Add chicken stock (or water and bouillon) to the pan. Cover and cook until the carrots are completely soft.

5. 5

   Once soft, transfer the carrots to a blender or food processor and puree until smooth.

6. 6

   In a separate mixing bowl, combine the shredded Gruyère cheese, two eggs, a big dollop of crème fraîche, salt, and nutmeg. Whisk until fully incorporated.

7. 7

   Add the warm carrot puree to the egg mixture and whisk thoroughly until the mixture is completely smooth and blended.

8. 8

   Season with a little more salt and white pepper, then give it a final mix.

9. 9

   Generously butter four oven-safe ramekins or small dishes.

10. 10

    Spoon the carrot mixture into the prepared dishes, filling them about two-thirds of the way up.

11. 11

    Place the ramekins in a large baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the ramekins (a bain-marie).

12. 12

    Bake for approximately 35 minutes. The flans are done when the sides start to pull away slightly from the edges of the dishes.

13. 13

    Carefully remove from the water bath and flip the flans onto plates to serve.

Notes

The author suggests serving this as a side dish for roast beef or as a light lunch with a green salad. Ensure the carrot puree is smooth for the best texture.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• French
• baked
• carrot
• flan