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Carrot Flan Side Dish

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.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 35 mins
Course Lunch Dish, Side Dish
Cuisine French, Provencal
Servings 6 people


  • 8 Carrots
  • 8 sprigs Cilantro separated
  • 8 oz Coconut Milk
  • 4 oz whole milk
  • 1 large shallot finely chopped
  • 4 Eggs
  • 3 1/2 tbsp Butter
  • 1/4 tsp Cinnamon
  • 1 tsp Salt
  • 1/4 tsp Freshly ground black pepper


  • 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.
Keyword Carrots, Eggs
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