Wanting something a little out of the ordinary for your Thanksgiving meal? This Savory Carrot Flan is an elegant, yet surprisingly easy to make side dish that your family will love. And who wouldn’t love their own individual flan?
4 tablespoons butter
8 large carrots, peeled and chopped
1 large shallot, finely minced
1 cup whole milk
½ cup heavy cream
½ teaspoon cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
10 sprigs cilantro, divided
4 large eggs
Preheat the oven to 350 degrees.
Bring a kettle of water to a full rolling boil. Keep at a low boil while you prepare the rest of the dish.
In a large saucepan over medium heat, melt 3 tablespoons of the butter.
Add the carrots, shallot, milk, heavy cream, cumin, salt, and pepper.
Cover the pan and bring the mixture to a simmer.
Reduce heat to low and continue to simmer for 20 – 25 minutes or until the carrots are very soft when pierced with the tip of a knife.
Meanwhile, use the remaining tablespoon of butter to grease the 6 ramekins.
Pour the cooked carrots and all of the liquid into a blender.
Add half of the cilantro and the eggs into the blender.
Blend thoroughly until smooth.
Carefully pour the mixture evenly into the 6 ramekins.
Place the ramekins into the roasting pan.
Pour the boiling water into the roasting pan until the water comes halfway up the sides of the ramekins. Don’t get the water in the ramekins.
Bake in the preheated oven for 30 – 45 minutes until the carrot flan is set.
Remove the ramekins from the oven and garnish with the remaining cilantro.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Puree and Bake
- Cuisine: French
Keywords: savory carrot flan, side dish recipes, Thanksgiving side dish recipes, Thanksgiving food, carrot recipes, savory flan