Carrot flan with cardamom and poppy seeds

To accompany the fresh taste of pollock, we’re proposing a delicate side dish that goes very well with the hints of citrons: mono-portion flans made with carrots and Philadelphia cheese, scented by cardamom pods and poppy seeds 🙂
sformati carote cardamomo semi papaveroIf you want more information on cardamom take a look at the bottom of the post on the trip to Annecy 🙂 .

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Carrot flan with cardamom and poppy seeds

Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 flans
Difficulty Easy


  • 500 g of carrots
  • 125 g of Philadelphia cheese
  • 2-3 tablespoons of soy sauce
  • 2 eggs
  • 3 tablespoons of flour
  • 4-5 cardamom pods
  • 1 tablespoon of poppy seeds
  • white pepper
  • nutmeg
  • chili pepper we recommend the naga


  1. Cut carrots into pieces, boil for about 10 minutes until they start to be tender.
  2. Puree carrots along with eggs and Philadelphia; there's no need to add liquid because carrots will produce some.
  3. Add the soy sauce, crushed cardamom, poppy seeds, flour, a bit of grated nutmeg, white pepper and a pinch of chili pepper; adjust salt.
  4. Butter six molds and sprinkle with breadcrumbs.
  5. Divide the mixture into the six molds and bake at 180° C for 30 minutes.
  6. Let cool the flans before removing from the molds.


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