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Carrot Flan
This silky, slightly sweet flan gets a unique twist with the addition of pureed carrots, creating a smooth and creamy texture with a delicate caramelized top. Serve chilled for a refined treat that feels both comforting and sophisticated. Delicately spiced and irresistibly smooth, this carrot flan is a beautiful way to transform simple ingredients into a stunning dessert.
Ingredients (for 6 servings):
- ½ cup sugar (for caramel)
- 1 cup cooked, pureed carrots
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
Instructions:
- Preheat oven to 325°F (163°C). Place a 9-inch round baking dish or six small ramekins inside a larger baking pan.
- In a small saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Quickly pour into the baking dish, tilting to coat the bottom.
- In a blender, combine pureed carrots, condensed milk, whole milk, eggs, vanilla, cinnamon, and salt. Blend until smooth.
- Pour the mixture over the caramelized sugar in the baking dish.
- Create a water bath by pouring hot water into the larger pan, about halfway up the sides of the dish.
- Bake for 50-60 min., or until the center is just set and slightly wobbly.
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges and invert onto a plate to release the caramel sauce.
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