Individual Carrot-Clementine Flans

Individual Carrot-Clementine Flans
  • 4 servings
  • 0:20 Preparation
  • 0:50 Cooking
  • 1:10 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 4

    little carrots, peeled and sliced thin

  • 2 tsp.
    (10 mL)


  • 3

    clementines, zest and juice

  • 1/2 tsp.
    (2 mL)


  • 1/2 Tbsp.
    (2 mL)


  • vanilla

  • 1 cup
    (250 mL)

    table cream 15% m.f.

  • Salt and pepper to taste

  • 2

    eggs, beaten

  • 1

    clementine, separated into supremes to garnish

  • nutmeg to taste


Preheat oven to 350°F (180°C).

Melt butter in a pan over medium heat.

Add carrots, sugar, Clementine juice and zest, cinnamon, nutmeg and vanilla. Add water to cover and cook on low until liquid has evaporated.

Add cream, salt and pepper and bring slowly to a boil, stirring from time to time.

Purée in the blender and add eggs.

Divide mixture among four ramekins.

Place in a large baking dish with enough water to reach halfway up the ramekins.

Bake approximately 40 minutes or until a knife inserted in the centre comes out clean.

Cool 10 minutes before unmoulding.

Sprinkle carrot flans with a little nutmeg and serve with some Clementine supremes.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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