Carrot Crème Caramel

Recipe details

  • 1hr 10min
  • Serves 6-8


For the carrot caramel:

  • 75g sugar
  • 750ml carrot juice
  • 30g liquid glucose

For the crème caramel:

  • 300ml whole milk
  • 200ml double cream
  • 3 large eggs, plus two large egg yolks
  • 100g caster sugar

Crème Caramel, also known as flan, is a custard-like pudding served with a layer of caramel on top. We love juicing carrots to make a carrot caramel for our pud, and we love its vibrant orange.


Step 1

To make the carrot caramel: in a small saucepan over medium heat, add sugar and glucose together, with 1tbsp of water. Bring to a simmer over medium heat, stirring every so often until sugar has completely dissolved, about 5 minutes. Increase heat to medium-high and cook until mixture is deep golden, 4 to 5 minutes more. Do not stir! (If you’re using a thermometer, you want it to reach 175°C).

Step 2

Remove from heat and add  carrot juice in parts, continuously whisking. Once the carrot juice is combined, return to heat. Don’t be alarmed if some of the sugar has solidified, once back on the heat it will re-melt into the caramel. Allow your carrot caramel to reduce for a further 10 minutes, or until it has reduced by two thirds.

Meanwhile, place a small plate in the freezer. Once reduced, take a teaspoon of caramel and place it on your frozen plate. As it cools the edges should start to wrinkle. This means your caramel is ready, so transfer to an airtight, heatproof container.

Step 3

Grease 4-6 ramekins. Add about 2tbsp of caramel to the base (the caramel should fill ¼ of the ramekin). Set aside and cool until firm. Meanwhile, in a medium-sized saucepan over medium heat, add your milk and cream and bring to a gentle simmer, about five minutes.

In a separate bowl, combine your eggs and sugar, then slowly add your hot liquid, whisking continuously. It is important to not transfer aerated mix to the ramekins as this will destabilise your final product. Spoon any aerated mixture off the top and set aside.

Step 4

Pour your crème mixture into your ramekins. Add your ramekins to a deep tray and pour enough boiling water to come half way up your ramekins.

Place in the centre of a pre-heated oven at 170ºC (150ºC Fan) and cook for 20 – 30 minutes, until your crème caramel are just set and have a slight wiggle to them. Remove from the tray and leave to cool.

To serve, leave out of the fridge 30 minutes before plating, run a knife round the edge of the ramekin and place a small plate on top. Tip the ramekin upside down the plate underneath and gently lift.