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)

Bake for 1 hour