Lightened Maple Carrot Flan
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5 from 2 votes

Light Carrot Flan

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Vegetable Side
Servings: 5
Author: Susan Pridmore


  • 14 ounces peeled and sliced carrots
  • 2 large eggs
  • 1/4 cup plain Greek yogurt I used Fage 2% fat
  • 1/4 cup reduced fat ricotta cheese
  • 3 Tbsp Half & Half
  • 2 Tbsp grated Parmesan cheese
  • 3 Tbsp + 1/2 tsp maple syrup divided
  • 1/2 tsp kosher salt
  • 3/8 tsp ground ginger
  • 1/4 tsp ground nutmeg plus more for a final dusting
  • 1/4 tsp cardamom
  • 1 Tbsp butter


  • Preheat the oven to 325˚F. Simmer the carrots in water in a pot over medium-high heat until tender.
  • Whisk together the eggs, yogurt, ricotta cheese, Half & Half, Parmesan cheese, 1 1/2 Tbsp maple syrup and the salt in a medium bowl. Pour into the bowl of a food processor fitted with a blade or a blender, add the carrots, and puree until very smooth.
  • Stir in the spices to taste.
  • Butter 1/2 cup ramekins, and spoon in the carrot batter. Place them in a large baking pan and fill the pan with water 2/3 of the way up the ramekins.
  • Bake for 35 minutes. Remove from the water and sit on a cooling rack for 10 minutes. Run a sharp knife around the edge, shake the ramekin a bit to loosen from the bottom, drizzle each ramekin with 1 tsp maple syrup, and flip out onto a plate.
  • Dust the tops with a very small pinch of nutmeg before serving.