Mónica Mateos

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Mónica Mateos

Carrot Cake Flan

Name: Carrot Cake Flan
Prep time: 245 min
Cook time: 245 min
Yield: 10
Cuisine: Internacional
Ingredients: 1 cup raw sugar, for caramel; 1 tablespoon butter, for caramel; enough butter, to grease pan; enough sugar, to grease pan; enough sugar, to grease; 2 cups carrot; 1/2 cups milk; 2 teaspoons vanilla essence; 1 tablespoon cinnamon, ground; 1 tablespoon clove, ground; 1 tablespoon ginger, ground; 1/3 cups walnut; 1 cup evaporated milk; 1 cup cream cheese, at room temperature; 1 cup condensed milk; 8 eggs; 1 cup cream cheese, for frosting; 1/4 cups powdered sugar, for frosting; 3 tablespoons whipping cream, for frosting; 2 tablespoons butter; 2 cups carrot, grated; 1/2 cups sugar; 2 tablespoons walnut, finely chopped, to decorate

2h 25 mins

1h 40 mins

Low

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Mónica Mateos

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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 become your favorite. The Carrot Cake Flan is an easy dessert to cook, although the cooking in bain-marie takes a bit of time. The water bath makes the texture of the flan moist and absorbs the caramel, that's why it is so rich tasting.

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Ingredients

10 portions

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Preparation

Preheat the oven to 150 °C. (302°F)

In a saucepan over low heat cook the muscovado 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 (8 inches) 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 flan mixture for about 5 minutes continuing stirring to obtain a thick consistency, but taking care not to overcook 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 remove from mold.

In a bowl beat the cheese with the sugar and whipping cream until you get a consistent frosting Place the preparation in a pastry bag and set aside in the refrigerator.

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 let cool.

Decorate the flan with cream cheese frosting rosettes, the caramelized carrot and refrigerate at least 2 hours before serving.