Carrot Flan a Savoury Side Dish
Lunchtime Meals · Martine Bertin-Peterson · Provencal Recipes · Side Dish · TasteAre you looking for a side dish that is a little out of the ordinary? Inspired by a recipe in Cuisine et Vins of France this Carrot Flan is easy to make. Perfect for a light lunch serve the flan with a green salad and crusty baguette. Or as a side dish with a protein of your choice.
Carrot Flan
Recipe adapted from Cuisine et Vins of France. The flan makes a lovely light lunch, served with a green salad and a crusty baguette. The flan also makes a fine side dish served with a grilled chicken breast or grilled fish. A crisp white wine makes an excellent accompaniment.
Ingredients
- 8 carrots
- 8 sprigs cilantro separated
- 8 oz coconut milk
- 4 oz milk, whole
- 1 large shallot(s) finely chopped
- 4 eggs
- 3 1/2 tbsp butter
- 1/4 tsp cinnamon
- 1 tsp Salt
- 1/4 tsp freshly ground black pepper
Instructions
- Pre-heat the oven to 350 degrees F (180 degrees C).
- Peel the carrots and slice them into thin rounds. Melt 3 tablespoons of butter in a medium pan.
- Add the sliced carrots, chopped shallot, coconut milk, whole milk and cinnamon. Add salt and pepper.
- Cover the pan and simmer the mixture for 20-25 minutes until the carrots are very soft.
- Add half of the cilantro, roughly chopped, the last 5 minutes of cooking.
- Allow the carrot mixture to cool for about 15 minutes.
- Grease six (6) individual ramekins with the remaining 1/2 tablespoon of butter.
- Pour the carrot mixture into a blender. Add the eggs and blend thoroughly. Carefully pour the mixture into the individual ramekins.
- Prepare a bain marie. Place the ramekins in a large oven proof casserole and add boiling water to come up halfway on the ramekins. Bake for 30 minutes.
- Garnish the ramekins with the remaining cilantro sprigs and serve while hot.
Tried this recipe?Let us know how it was!
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Easy Side Dish: Sautéed Potatoes, Peppers and Onions
January 25, 2021
Potatoes are versatile vegetables that can be prepared in a myriad of ways. This recipe for simple sautéed potatoes with peppers and onions is so delicious it could steal the spotlight, but also make a wonderful addition to almost any dish! Pair them with eggs for a hearty breakfast, a roast chicken for lunch, or …
Ratatouille Recipe a Traditional Dish from Nice
September 1, 2015
Ratatouille, pronounced ra-ta-too-ee, is a delicious vegetable stew from Nice, commonly found all over Provence and the South of France. I have to mention that it was this long before the Pixar film of the same name, and the reason I say that is that if you google “ratatouille”, the film comes up first. So …
Exotic Summer Salad Grilled Octopus for Lunch
July 7, 2020
Have you ever tried grilled octopus? It’s a Mediterranean delicacy, and NOW is the time to be adventurous in the kitchen. This Summer salad recipe with grilled octopus is fresh, delicious, and colourful. The salade composée is a visual treat, as well as a yummy starter for your guests. My first experience eating grilled octopus …
Learn How to Make Panisse an Easy Recipe
June 19, 2023
While you have most likely tried polenta before, if you have not visited the South of France you may not have sampled panisse or socca. Golden brown, slightly crispy and topped with a fleur de sel, it’s hard to resist freshly made panisse. Below is my easy recipe for panisse and one I share with …
No Comment