Carrot flan with PDO huile d’olive de Nyons

Carrot flan with PDO huile d’olive de Nyons

6 persons
15 minutes
45 minutes
Olive oil or Olives used : PDO huile d'olive de Nyons

Tips and tricks

We advise you to use a delicate-tasting PDO huile d’olive de Nyons, for its sweetness, its smoothness, its aromas of dried fruit, and its buttery taste, along with possible aromas of fresh hazelnuts and/or freshly-cut
grass. You can also use one of these PDO olive oils: Nice and Corse – Oliu di Corsica – récolte à l’ancienne.


  • 4 carrots
  • 1 onion
  • 2 yoghurts
  • 2 eggs
  • 1 tbsp PDO huile d’olive de Nyons
  • 1 tbsp corn starch
  • 1 tsp cumin
  • 60 g grated cheese
  • Salt, pepper
  • Peel and cut the onion into small pieces. Sauté in a casserole dish with olive oil. Rinse, peel and cut the carrots into slices. Add the carrots to the casserole, season with salt and pepper, sauté them for 5 minutes and add a glass of water (if needed). Cover the casserole and cook 20 to 25 minutes (the carrots should be butter soft).
  • Preheat the oven to 180°C.
  • Drain and puree the carrots.
  • Mix the carrot puree with the yoghurts, beaten eggs, corn starch, grated cheese, cumin and adjust the seasoning.
  • Pour the mixture in individual moulds. Bake for 20 to 25 minutes.

Recipe made for EcceOlio program, financed with aid from the European Union

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