← All recipes

🍽️ Creamy Carrot Flan with Cheese Sauce

347 kcal · 30 min · 4 servings

Ingredients

• 400 g carrots
• 1 tbsp butter
• 75 ml vegetable broth
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• 50 g crème fraîche
• 2 eggs
• salt
• pepper
• allspice
• cayenne pepper
• 1 tbsp cornstarch
• 200 g heavy cream
• 20 g grated parmesan
• 1 pinch nutmeg
• 4 ovenproof ramekins (each approx. 150 ml capacity)
• butter (for the ramekins)

Instructions

1. 1. Wash the carrots thoroughly and peel them.
2. 2. Cut the carrots into small cubes.
3. 3. Heat butter in a pan and sauté the carrot cubes briefly.
4. 4. Pour in some vegetable broth.
5. 5. Cover the pan and let the carrots cook until tender over low heat for 15 minutes.
6. 6. Preheat the oven to 175 degrees.
7. 7. Place the cooked carrots, lemon zest, lemon juice, and crème fraîche into a blender.
8. 8. Blend the ingredients until smooth.
9. 9. Stir the eggs into the carrot mixture.
10. 10. Season the mixture with salt, pepper, allspice, and cayenne pepper.
11. 11. Grease the ramekins with some fat.
12. 12. Fill the carrot mixture into the ramekins.
13. 13. Place the ramekins into a large baking dish.
14. 14. Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
15. 15. Bake the flans in the oven for about 45 minutes.
16. 16. Mix cornstarch with a little cold water until smooth.
17. 17. Add the cornstarch mixture and the cream to a saucepan.
18. 18. Heat the mixture and bring it to a boil.
19. 19. Stir in the cheese until melted.
20. 20. Season the sauce with salt, pepper, and nutmeg.
21. 21. Remove the flans from the oven.
22. 22. Carefully loosen the flans from the sides of the ramekins with a knife.
23. 23. Invert the flans onto plates.
24. 24. Pour the cheese sauce over the flans.
25. 25. Garnish the dish with fried leek strips in red wine if desired.

Nutrition per serving

• kcal: 347
• Protein: 7 g · Fett/Fat: 30 g · Carbs: 13 g