Carrot Flan in Parmesan sauce easy recipe


Carrot Flan in Parmesan sauce easy recipe

Carrot flan in Parmesan sauce is a really yummy chic appetizer that will amaze your guests! A simple and tasty recipe, which I love to prepare when I have important guests or for a romantic dinner.

This is a preparation that you can make in any season since carrots are available all year round without any problems.
Every time I prepare them they are always a great success!
Perfect as an appetizer or as a side dish, ideal for children, these carrot flans with Parmesan fondue will win you over with their delicate and creamy taste, color, irresistible aroma, and softness!

Its typical soft texture comes from bain-marie baking, which allows flans to remain moist.

It’s a colorful dish that I have chosen to prepare in small single portions accompanied by a delicious parmesan sauce.

To prepare it you need a few simple ingredients that we often have at home, carrots, eggs, Parmesan, and fresh cream. Try adding a little fresh grated ginger too, you will see how good it is!

It is definitely one of my favorite Italian dishes, which I make on special occasions or when I want to impress my guests. Every time I get so many compliments, so much that I tell myself it is a great chef’s appetizer!

It is also a very easy and smart recipe; I make them when I have time and put them in the freezer. When I know I have guests, I thaw them the day before in the refrigerator and just before they arrive I put them in the oven and prepare the parmesan sauce.

An easy, quick, scenic, and most importantly stress-free dish!

In spring, when they are in season, try making asparagus flan as well, they are really delicious!

You can also use your imagination and use other vegetables instead of carrots such as zucchini or pumpkin! Now let’s see how to prepare a perfect carrot flan in Parmesan sauce.

Carrot Flan in Parmesan sauce
Carrot Flan in Parmesan sauce

Recipe Difficulty Level: easy Servings: 6

Ingredients for Carrot flan in Parmesan sauce:

  • 350 g (12.3 oz) of carrots
  • 2 eggs
  • 50 g (1.7 oz) of grated parmesan
  • 100 ml (⅓ cup plus 1 tbsp) of fresh cream
  • Salt
  • Butter
  • Extra-virgin olive oil
  • fresh grated ginger (optional)

Ingredients for the sauce:

  • 100 ml (⅓ cup plus 1 tbsp) of fresh cream
  • 100 ml (⅓ cup plus 1 tbsp) of milk
  • 40 g (1.4 oz) of grated parmesan

PS: For leavened, cakes and sweets, I recommend using a scale that measures grams and oz so that you can measure the ingredients accurately and get a great result. You can purchase the scale by clicking directly here.


Cut the carrots in rounds and cook them in a pan with a thread of oil and a little bit of salt. After they start to brown, add some water and finish cooking them. 

Once the carrots are ready, turn off the heat.

In a bowl, add the carrots, the fresh cream, the grated parmesan, the grated ginger (optional), and 2 eggs.

Blend, with an immersion blender, until smooth.

Grease the ramekin (or small baking cups).

Fill the ramekin with the mixture and cook in the oven bain-marie (put them on a tray with 2-3 cm of water).

Cook it at 180 C (356 F°) for 25 minutes.

A few minutes before the flan is ready, start to prepare the sauce.

In a small pan, cook the milk, the fresh cream, and the grated parmesan until you obtain a cream.

Take out the ramekin from the oven and upside down them on a dish. Pour the parmesan sauce on top of it.

Buon appetito!


  • You can freeze the flans while still uncooked and thaw them in the refrigerator the night before. Just before your guests arrive you can put them in the oven and prepare the parmesan sauce.
  • You can do ‘flan’ with any other vegetable. I suggest asparagus, peas, and courgettes. 

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