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Le Chaudron recipe
Petits flans de carotte des petits chefs
Little chefs' carrot flans
⏱ 40 minServes 4Easy130 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4carrots
3eggs
200 ml (¾ cup)milk
40 g (1½ oz)mild grated cheese
1 pinchnutmeg
- 4 carrots
- 3 eggs
- 200 ml (¾ cup) milk
- 40 g (1½ oz) mild grated cheese
- 1 pinch nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel, chop and boil the carrots until soft.
- Blend until smooth.
- Beat the eggs with the milk and cheese and mix with the carrot purée and a pinch of nutmeg.
- Divide among buttered ramekins.
- Set in a dish of hot water and bake at 180 °C (350 °F) for 25 minutes.
- Let cool before unmolding.
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