These little flans are easy to make with the help of an adult for cooking. Their beautiful orange colour will liven up the table and will make you want to dig in your spoon… In the squash season, don’t hesitate to use the same recipe to make butternut squash flans!
- 500 g carrots
- 1 organic or free-range egg
- 1 organic or free-range egg yolk
- 60 g thick fresh cream
- 25 g of grated cheese (Emmental, Comté, Beaufort, Parmesan, etc.)
- a little butter for the ramekins
- sea salt and freshly ground pepper
Couteaux utilisés pour cette recette
1 Prepare the carrot puree
Use the knife to cut the tips of the carrots.
Peel the carrots with the peeler.
Use the knife to slice the carrots.
Remember to use the finger guard!
With the help of an adult, steam the carrots for 20 minutes.
Use a hand blender to mix the carrots with the cream to make a smooth puree.
2 Prepare the flans
Beat the whole egg with the yolk in a salad bowl.
Pour in the puree and the grated cheese and mix well.
Add salt and pepper to taste and mix one last time.
Use your fingers to butter four oven-safe ramekins.
Use a large spoon to divide the preparation among the ramekins.
3 Cook the flans
Pre-heat the oven to 165°C.
Boil one litre of water.
Place the flans on a large pan.
Place the pan in the oven and add the hot water to the pan.
Cook for 35 minutes.
Be sure to ask an adult for help!
4 Serve the little flans straight out of the oven!
You can decorate the flans with a few sprouted seeds to add a touch of freshness.
Spices for additional flavours and a tip to reduce waste!
You can flavour the little carrot flans with spices like cumin, coriander powder or curry, which is a mixture of Indian spices.
With the egg white, you can make meringues like those in the Petit Chef strawberry, meringue and whipped cream recipe.