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Carrot Cake Flan

2 h 25 min
1 h 40 min
Easy
12
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This Carrot Cake Flan is a dessert recipe that you will love. The combination of the flavor of the traditional carrot cake with the creamy texture of the flan makes this sweet the ideal dessert to cook at home. The touch of cinnamon with the baked carrot will make this dessert your favorite.

The Carrot Cake Flan is an easy dessert to cook, although the cooking takes a bit of time to be bain-marie. The water bath makes the texture of the plan wet and absorbs the caramel, that's why it is so rich.
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Ingredients

10 servings
  • 1 Cup of raw sugar for candy
  • 1 tablespoon of Butter for candy
  • enough of Butter to grease
  • enough of sugar to grease
  • enough of sugar to grease
  • 2 cups of carrot
  • 1/2 Cup of milk
  • 2 teaspoons of vanilla essence
  • 1 tablespoon of cinnamon powdered
  • 1 tablespoon of clove powdered
  • 1 tablespoon of ginger powdered
  • 1/3 of Cup of nut
  • 1 Cup of evaporated milk
  • 1 Cup of cream cheese at room temperature
  • 1 Cup of condensed milk
  • 8 pieces of egg
  • 1 Cup of cream cheese for bitumen
  • 1/4 of Cup of powder sugar for bitumen
  • 3 spoonfuls of whipping cream for bitumen
  • 2 spoonfuls of Butter
  • 2 cups of carrot grated
  • 1/2 Cup of sugar
  • 2 spoonfuls of nut finely chopped, to decorate

    Preparation

    Preheat the oven to 150 ° C.
    In a saucepan over low heat cook the mashed sugar until it forms an amber caramel without moving so as not to crystallize the sugar. When ready, add the butter and mix. Pour still hot in a mold for flan of 20 cm in diameter and let it harden. Grease the edges of the mold with butter and sugar and reserve.
    For the flan, blend the carrot with milk, vanilla, cinnamon, cloves, ginger, walnuts, evaporated milk and cream cheese until you obtain a homogeneous mixture. Pour into a pot and heat over medium heat, meanwhile in a bowl beat the eggs with the condensed milk and add to the pot.
    Cook the mixture of flan for about 5 minutes without stopping to move to a thick consistency, but taking care not to cook the egg.
    Pour the preparation into the mold with the caramel carefully and bake in a bain-marie for about 1 and a half hours or until it is cooked. Cools lightly and demolishes.
    In a bowl beat the cheese with the sugar and cream to beat until you get a consistent bitumen. Place the preparation in a sleeve and reserve in refrigeration.
    In a pan over medium heat cook the carrots with butter until softened. Add the refined sugar and cook 5 minutes or until they are bright. Remove and cool.
    Decorate the custard with cream cheese bitumen flowers, the caramelized carrot and refrigerate at least 2 hours before serving.

    PRESENTATION

    Garnish with caramelized carrot and cream cheese bitumen rosettes. If you wish, you can add sliced ​​marzipan to your decoration.

    TIPS

    After adding the candy to the mold, grease it with butter and cover it with sugar, it will make it much easier to unmold it.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    630
    kcal
    32%
    Carbohydrates
    82.2
    g
    27%
    Proteins
    10.6
    g
    21%
    Lipids
    32.2
    g
    50%
    Fiber
    4.7
    g
    9.3%
    Sugar
    70.6
    g
    78%
    Cholesterol
    89.6
    mg
    30%
    Esha
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