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🍽️ Creamy Carrot Flan with Sugar Snap Peas

331 kcal · 30 min · 4 servings

Creamy Carrot Flan with Sugar Snap Peas Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the carrots thoroughly.
  2. 2. Trim the ends off the carrots.
  3. 3. Slice the carrots into thin rounds.
  4. 4. Peel the onions.
  5. 5. Dice the onions finely.
  6. 6. Heat the butter in a pan.
  7. 7. Add the diced onions to the hot butter.
  8. 8. Sweat the onions briefly.
  9. 9. Add the carrot slices to the pan.
  10. 10. Dust the carrots with powdered sugar.
  11. 11. Continue to sweat the vegetables over medium heat.
  12. 12. Pour the cream into the pan.
  13. 13. Place a lid on the pan.
  14. 14. Simmer the mixture for about 8 minutes until soft.
  15. 15. Season the vegetables with salt.
  16. 16. Season the vegetables with pepper.
  17. 17. Trim the sugar snap peas.
  18. 18. Bring salted water to a boil.
  19. 19. Blanch the sugar snap peas in the boiling water for about 5 minutes.
  20. 20. Remove the sugar snap peas from the water.
  21. 21. Shock the sugar snap peas immediately in cold water.
  22. 22. Let the sugar snap peas drain well.
  23. 23. Fill a shallow, large pot with hot water.
  24. 24. Place the pot of water on the middle rack in the oven.
  25. 25. Puree the cooked carrots.
  26. 26. Gradually stir the eggs into the carrot puree.
  27. 27. Stir the egg yolk into the mixture.
  28. 28. Gently fold in the peas.
  29. 29. Taste the mixture and adjust seasoning if needed.
  30. 30. Grease a round metal bowl well.
  31. 31. Arrange the sugar snap peas in a star shape in the center of the bowl.
  32. 32. Spread the vegetable mixture over the sugar snap peas.
  33. 33. Smooth the top of the mixture.
  34. 34. Place an inverted soup plate in the water bath in the oven.
  35. 35. Place the metal bowl with the mixture on the soup plate.
  36. 36. Cover the bowl with aluminum foil.
  37. 37. Poke a few holes in the foil.
  38. 38. Bake the flan at 180 degrees for about 1 ½ hours.
  39. 39. Let the flan cool for about 3 hours before unmolding.

Nutrition per serving