Start by cooking the carrots in salted boiling water until tender. Once tender drain all the water and pulse/blend the carrots with 1/2 of the milk till smooth. Set aside.In a small sauce pot start cooking the rest of the milk, heavy cream, flour, salt, butter, parmesan cheese, and nutmeg. Stir till thick consistency. Set aside to cool.Start by preheating oven to 350 degrees Farenheit.
Whisk/beat the egg whites in a bowl till stiff peak. Set aside.
Mix the carrot puree and white sauce (bechamel) together and add in the yolks one at a time, then fold in the stiff egg whites.
Pour mixture in pre-greased ramekins and set in a bain-marie (water bath).
