Souffle-like Pea & Carrot Flans
Prep time
Cook time
Total time
These pea & carrot flans can also be served as a showstopping vegetarian entrée for a fancy dinner, as well as a simple colorful way to make your kids ( and grownups!) eat 2 portion of their 5 a day.
Recipe type: Vegetarian
Cuisine: Italian
Serves: 2
  • 200gr/ 7oz fresh/frozen peas
  • 200gr/ 7oz carrots, finely chopped
  • 100gr/ 3.5oz ricotta cheese
  • 2 tbsp Parmesan cheese
  • 2 large eggs, beaten until light and frothy
  • 2 tbsp almond flour
  • 1 tbsp fresh thyme (or mint leaves)
  • Extravirgin olive oil, for brushing
  • salt and pepper to taste
  1. Preheat oven to 150Cfan/170C/325F.
  2. Quickly boil both carrots and peas in two separate pots of lightly salted boiling water.
  3. Drain under cool running water, then pat dry.
  4. In a food processor blend cooked carrots until smooth, then add in half the ricotta and thyme, 1 tbsp parmesan cheese, 1 tbsp almond flour and 1 beaten egg. Season with salt and pepper and transfer into a bowl.
  5. Clean the food processor and fold the cooked peas in, then add the remaining ricotta, almond flour, parmesan, thyme and beaten egg. Season to taste.
  6. Spray with oil a non-stick muffin pan and fill the molds by half with the carrots mixture. Fill to the top with the pea mixture.
  7. Arrange the muffin-tin on a large roasting tray filled with hot water by ⅔, to make the bain-marie.
  8. Bake in the oven for about 30 mins or until set. Allow to cool slightly before removing the flans from the tins.
  9. Turn the flans upside down on a serving plate and serve. Enjoy!
Recipe by The Petite Cook at